The Microbiome Group
The Microbiome Group
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.
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 endedEarly bird
£25.00
+£0.63 ticket service fee
Sale ended