Make Your Own Fermented Pickles and Learn the Art of Naturally Preserving Foods

Saturday 2nd April 2022, 10-3pm

£75, including lunch

 

Dejan is a Shiatsu Practitioner and a Macrobiotic Chef and Consultant. He has been passionately into macrobiotics since 2005 when he discovered macrobioitcs whilst practicing Wing Chung, a form of martial art.

After permanently moving to the UK from Serbia in 2010 he studied at the Devon School of Shiatsu and later studied at the International Macrobiotic School.

Dejan is very enthusiastic about teaching the macrobiotic way of cooking and living, and enjoys sharing his knowledge and experience with others.

 

 Learn the benefits of eating your own home made vegetable pickles on your gut health, developing a microbiome for good digestion, raised immunity and clearer thinking.

Most traditional cultures have fermented local foods for preservation and for their health benefits – they provide lactobacilli, B vitamins and enzymes for a healthy digestive system, a natural home produced probiotic! Eating fermented foods regularly will help to keep your digestive system in good shape as well as boosting your immunity and contributing to overall good health.

These powerful and delicious fermented accompaniments to your diet are very simple to make – once you know how. In this class you will learn how you can make them yourself so you can take this knowledge into your own kitchen and create your own range of pickles (including brine, tamari and umeboshi), sauerkraut and Kim Chi any time you wish.

You'll also learn the art of pasteurising foods naturally so if you ever want to cook in bulk, use up plentiful produce and stock up your cupboards you’ll know how you can make them last without the need for artificial or unnatural preservatives.

Making Fermented Pickles and Naturally Preserving Foods at HomeMaking Fermented Pickles and Naturally Preserving Foods at Home

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Making Fermented Pickles& Naturally Preserving Foods at Home
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