Vale House Kitchen invites guests to join a relaxed half-day, hands-on fermentation course focused on learning how to preserve seasonal vegetables using simple, traditional methods that build flavour and support gut health. During the Introduction to Ferments Course, participants make their own sauerkraut and easy kimchi to take home and nurture, alongside honey-fermented fruit. Guests also have the opportunity to sample Chiara’s ferments and kombucha while exploring the simple science - and common misconceptions - behind fermentation, helping them gain the confidence to recreate these techniques in their own kitchens. By the end of the course, attendees leave with the knowledge, techniques and Chiara’s expert tips needed to make successful ferments at home every time. The experience concludes with a generous seasonal lunch prepared by Chiara, showcasing ferments woven throughout each dish. No experience is needed - just curiosity and a good appetite.

Description supplied by the event organiser.