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Fermentation workshop 3: Vegan Cheese, Pesto, Salsa & Ketchup

Make your own vegan (nut and seed) cheeses and pestos, as well as fermented salsa and tomato ketchup to boost your microbiome health.

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Fermentation workshop 3: Vegan Cheese, Pesto, Salsa & Ketchup
Fermentation workshop 3: Vegan Cheese, Pesto, Salsa & Ketchup

Available until 30 June

23 May 2020, 15:00 – 16:30 BST

Online (Zoom)

About the webinars

You will make a vegan cheese OR pesto, AND a fermented salsa or tomato ketchup. These are delicious, quick ferments and will be ready in 5–21 days, but will keep for longer in the fridge.

All you really need is a knife, chopping board, a small amount of salt, any of the ingredients below that you can get hold of, and some kind of fermenting vessel(s), such as a couple of reasonably-sized glass jars (but even a freezer bag will do). However, a full list of equipment and ingredients, are as follows:

EQUIPMENT 

Chopping board 

Knife 

750ml clip top jar (or equivalent) for the tomato salsa/ketchup

Tickets

  • Fermentation workshop

    This ticket admits one device to the online workshop – this device can be for an individual or group.

    £30.00

    +£0.75 ticket service fee

    Sale ended

  • Early bird

    £25.00

    +£0.63 ticket service fee

    Sale ended

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