The Fermentation Larder

The Fermentation Larder

On this one-day course, join Laurence Fourdrignier, author of “The Fermented Lady’, to delve more deeply into the benefits of fermentation. Looking into why we ferment, the economic benefits to our local communities, and the different types of the fermentation processes.

Laurence will be exploring the nutritional advantages in addition to sharing her extensive knowledge of the processes that enable produce to be used all year round, through demonstrations, tasting and practical sessions.

April 16^th, 2026: “The fermentation Larder”

• Introduction to Lacto-Fermentation
• Kombucha tea
• Kombucha pickled Plums
• Spiced Kombucha Shallots
• Water Kefir
• Milk kefir
• Fermentation rules, a look at types of jars, weights and tampers
• Dry fermentation:

           - Coleslawkraut

           - Fermented Lemons

• Fermenting with a brine:

           - Cherry bombs

           - Fermented Garlic

June 13th, 2026: “Fermented colours of Spring”

• Carrot, Orange and Ginger Kvas
• Magic Spray
• Dilly carrots
• Carrot, ginger and cumin kraut
• Honey fermented carrot jam
• Sriracha
• Shio Koji
• Fava Bean Miso
• Miso, ginger kraut

September 12th, 2026: “Fermented colours of Autumn”

• How to make Vinegar
• Oxymel winter remedy
• Strawberry and Black Pepper Shrub
• Cucumber and fennel Cheong
• Fermented Courgette and apple/pear Mostarda
• Persian pickled cucumber
• Coronation carrot and courgette kraut
• White Kimchi
• Kimchi pickled eggs
• Fermented runner beans

Everything you make during the day will be made available for you to take home and enjoy. The School of Artisan Food makes a conscious effort to reduce waste and packaging. Jars will be provided for the products you make however, students are welcome to bring their own containers to transport their jars home. Learn more here...

The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.

Refreshments will be available throughout the day, as well as lunch prepared by our catering team. All ingredients, equipment and recipes will be provided.

Please Note:

Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.

If in any doubt, please contact us to discuss prior to making a booking.

This course is suitable for vegetarians and vegans.