An Introduction to Fermentation

Caroline is a fermentation professional with a doctorate in microbial genetics, and the owner of Every Good Thing; a company that specialises in fermented food cultures and education. She is the author of two books on the subject; Fermented Foods, a Practical Guide and Vinegar (both published by Crowood). Also a keen cook, and having made the link between fermented foods and health 15 years ago, she’s keen to share what she’s learned.

This 90 minute demo and tasting will give you a whistle-stop tour of all things fermented: we’ll look at how to make milk kefir, water kefir, kombucha, sauerkraut and miso, with an opportunity for tasting some of them too. We’ll talk about what fermentation really is, why it’s something we should all know about, and how you can begin to incorporate these foods into your daily lives.