Join Coexist Community Kitchen for an evening to learn and practice different recipes to pickle and ferment food.

Picking and fermentation techniques date back thousands of years, and can be found across all food cultures. Think German sauerkraut, Korean Kimchi or Japanese Miso. In fact many of the foods and drinks we consume today are the result of different preservation techniques.

During this workshop, learn about the history and differences between fermentation and pickling, and follow a selection of recipes to create your very own samples to take home.

The evening will culminate with a preserved-theme feast, with every course including a fermented or pickled element. Suitable for all experience levels. £55.