FERMENTATION Masterclass Weekend with MATTHEW CATER, Saturday & Sunday, 5/6th Sep 2026 10:00AM - 4:00PM, €220.00
From preserving fresh foods, to improving your gut health, to creating bold and exciting new flavours, fermentation offers a host of advantages to both the professional and the home cook. In this workshop you will learn the fundamentals. Dive into the science behind fermentation, learn about different time-honoured techniques from around the world, and understand the logic behind the steps that are necessary to ensure that your ferments are safe to consume.
In this workshop you will learn to make sourdough, cultured butter, kefir, kombucha, sauerkraut, kim chi and other lacto-ferments. You will also learn about koji, the Japanese starter that gives condiments like miso and soy sauce their remarkable depth of flavour.
Course participants are advised to bring with them 3 small glass jars with which to take away their own starter cultures and ferment at home.
