Fermentation: Creating Kombucha and Sauerkraut

About this course

The session introduces fermentation and examines topics including probiotics, prebiotics, the gut-brain axis and the safety considerations involved in fermenting at home. Participants make kombucha, including first and second fermentation, and prepare a seasonal sauerkraut using local produce. The course also considers pickling as a way to reduce food waste, discusses flavour choices and explores other ferments that can be tried at home.

What you'll learn

• Explain basic fermentation terminology and processes.
• Apply safety considerations when fermenting food and drinks at home.
• Prepare kombucha using first and second fermentation.
• Make a seasonal sauerkraut using local produce.
• Discuss flavour variations and other ferments to try at home.

Is this course right for you?

The course is intended for beginners who want to understand fermentation and make ferments at home. No previous fermentation skills are needed, so it is suitable for participants starting from scratch.

Before you go

• Participants leave with two ferments they have made: kombucha and sauerkraut.