Basics of Fermentation

Recently with the growing public interest in fermentation, I was asked if I would put up some of the knowledge I have gleaned from classes, instructors, chefs, little old Ladies, the Internet, books et cetera. And so Fermentation Ireland @fermentationireland was born.

We have been selling for quite some time, various types of fermentation culture from sourdoughs (where my real interest was born) to scobies and the like. We have been fermenting for many years and ferment almost anything – milk kefir was my first scoby which then turned into water kefir, kombucha, jun (my favorite).

Vegetable fermentations such as hot sauces, pickles, sauerkrauts, kimchi, garlic scapes, beetroot kvas

Where: Ballsbridge – Dublin 4
When: Contact us for details
Price: 75 euro pp OR 120 euro pp for private class
Contact: info@hotinthekitchen.net or call Neil +353 (0)87 217 2385
Facebook: fermentationireland