SCOOP Cookery Workshop: Seasonal Kimchi & Probiotic Chilli Sauce

A hands on introduction to lactose fermentation with Kaspar Wimberley, while making seasonal Kimchi and Chilli Sauce.

All ingredients and equipment will be provided, including suitable clip top jars and local organic produce. You will go home with over £25 pounds worth of health boosting probiotics and all the skills and information you need to continue making similar ferments at home. We will also cover sauerkraut, probiotic slaws and beet kvass.

The Sustainable Cooperative is a member of The Fermenters Guild in the United Kingdom. We have been making lacto-fermented foods in our production kitchen for the past six years and have hosted a range of workshops, Fermentation Club gatherings, and 'Community Cultures'. We are currently using local organic and regenerative produce to develop our first Jersey Miso.