Join us in the Husk kitchen for an evening of fermentation.

We’ll start with a glass of kombucha and nibbles which showcase some fermented foods made here at Husk - creamy hummus topped with fermented hot sauce with crudites and crispbreads, and oat crusted pheasant nuggets with kimchi mayo.

A hands-on sauerkraut workshop will follow where each participant will make their own jar of kraut to take home. Throughout the evening we will discuss the principals of fermentation, how to sterilise properly for successful fermenting at home, the benefits of eating fermented foods, and a myriad of recipes ideas for including fermented foods into your daily lunches and suppers.

The evening is rounded off with a light supper around the Husk table - a hot and crispy kraut and cheddar toastie (which we will demo during the class) with autumnal salads and fermented condiments.

Each participant will leave with a 1 litre jar of thier handmade kraut, and recipes for Husk’s Kraut and Kohlrabi Kimchi.