Fermenting & Sourdough Bread Workshop

Traditional diets have always included a range of local live and fermented foods and drinks. This art has been lost in recent decades but is making a resurgence now….

Therese Eriksen from Shoreham Homoeopathy teaches practical workshops on how to make tasty, nutritious foods and drinks to aid digestion and enhance overall health.

Workshops last around three hours and are suitable for beginners. The idea is to learn how easy it is to incorporate these foods and drinks into our routines, with minimum fuss. Once you know the basics, you can get creative and build on the simple recipes shown on the day.

Everyone joins in and makes some ferments to take away. Samples of each food and drink are available to taste on the day. We just ask that you bring a pinnie with you for the day!

What do you make in the fermenting workshop?

The workshop covers:

Sourdough bread

Sauerkraut

Carrot and ginger

Kombucha

What do you take home with you?

Jars full of yummy pickled carrot & ginger and sauerkraut that you have made in the workshop. Therese will also give you successful starters for kombucha and sourdough to give you a stress free head start in your fermenting journey at home. You will also receive easy-to-follow instructions in the booklet with everything that you have done in the workshop so that you are able to continue enjoying fermented food at home.

Cost – £80 per person

For any queries or to book your space, please contact Therese on 07570 799839/ shorehamhomoeopath@gmail.com / @shorehamhomoeopath / www.shorehamhomoeopath.co.uk

A little bit more about the fermenting workshops with Therese

This hands on workshop will show you the magic and simplicity of fermentation using fresh produce with Therese. She will guide you through three different types of fermentation, for this class we will focus on making a tasty sauerkraut, pickled carrot & ginger and kombucha.

You’ll leave class with jars of everything you’ve made, along with the knowledge necessary to pickle ingredients at home safely and creatively, as well as how to incorporate them into your diet to add a bit of zing and lots of valuable nutrition to any meal. 

Knowing how to make homemade pickles is a game-changer. Not only are they nutritionally rich, but they are always welcome on cheese platters, in sandwiches, and in the case of sauerkraut and different pickles, cooked as part of a wide variety of meals.

Therese is really able to break down the fermenting process so that it is accessible and quick, even when you’re on a tight time schedule. You’ll go home with information on everything you covered and made in the workshop and loads of inspiration and ideas of how you can incorporate fermented food into your diet.

Maximum of 12 participants so don’t miss out!

Go back to our Events for more fermenting workshop dates and Sourdough Pizza workshop.