While fermentation has become very popular over recent years in our health- crazed Western world, the tradition of consuming fermented foods (fruit, vegetables, breads and drinks) dates back to before the Middle Ages in Russia and its appeal remains intact today. Unaware of the health benefits, generation upon generation of Russians fermented foods as a means of coping with shortages during the colder months, particularly in the days when imported foods were not available. What I love most about food fermentation is the ritual of the process, which endows you with a magical ability to embalm time
in a jar using nothing but salt. Cucumbers harvested in the summer or mushrooms picked in early autumn will reappear on your table in winter, establishing a beautiful connection between the seasons. The mystery of cooking with nothing but salt and time, for me, lies at the very heart of Russian cuisine!

In this class we will make 4 types of ferments exploring some of the classic fermentation methods and also endowing them with a contemporary flavour combinations. We will learn how to make a classic sauerkraut, my own version of an apple and fennel kraut, a tomato and horseradish passata, and quick fermented ‘malosolnie’ cucumbers.

For this class you will need 4 x 1.5 lire jars and a mandolin.

A detailed list of ingredients, equipment and recipes will be sent out 2 days before the class!