Learn how to make great tasting ferments, have fun and learn about the wonderful world of microbes.
Ruth will be running these workshops to teach you how to make kraut and kimchi, and learn more about these naturally fermented vegetables which contain probiotics to aid your digestion and boost your immune system.
Sunday 8th March Kimchi and Kraut Masterclass at Edinburgh Fermentarium. 11-1pm. Book here
Sunday Fermentation Fun Days!
We’re expanding our workshop programme in 2020, with a range of special guest events. Please keep an eye on our social media channels for further updates!
Fermented Foods and Digestive Health Workshop
Sunday 5th April Fermented Foods and Digestive Health Workshop with Tim Robinson & Ruth Munro at Edinburgh Fermentarium. 1pm-5pm. Book here
Discover how your digestive system works, why common problems such as food intolerances, heartburn and irritable bowel syndrome occur, and how they can be fixed. Learn what fermented foods, prebiotics and probiotics are and why they’re so good for you, and find out about the bacteria that live in your gut that are so vital for your wellbeing. Discover which other seemingly unrelated health problems can be traced back to the gut, and how you can prevent them.
Try a variety of different delicious, health-promoting fermented foods, drinks and medicinal herbs.
Create a simple but tasty fermented, probiotic food to take home and kick-start your future fermentation experiments.
Tim Robinson trained for 6 years with the International Register of Consultant Herbalists, one of the oldest clinical herbalism schools in the UK, where he gained a Diploma in Botanical Therapy.
Today, Tim’s practice is also informed by aspects of trauma therapy, person-centred counselling, transactional analysis, yoga, traditional diets from cultures across the globe, gut microbiome research, mindfulness, somatic meditation, and cutting-edge neuroscience. Plus many other areas too! Read more about his his personal story into herbalism on his website.
Places are strictly limited, so please book early to avoid disappointment!
Tickets are £65 for the afternoon workshop. Book here.
Tempeh with Noni
Save the date – Sunday 7th June Intro to Tempeh with Noni from Tempehtation UK. at Edinburgh Fermentarium.
As part of our new Sunday Fermentation Fundays we’re delighted to welcome Noni from Temphtation for a special introduction to tempeh! You will get to sample a variety of tempeh and will take home a small block of ready to cook tempeh, 20g of tempeh starter (worth £11), as well as taking home any tempeh you will make during the class. Noni will also share her secrets about how to make delicious soy tempeh in the summer with no electrical incubator.
Noni will also serve us her popular tempeh bao buns with hoisin sauce, tempeh satay and Edinburgh Fermentarium Cracking Kimchi as a snack.
What is Tempeh?
Tempeh or tempe is a traditional Indonesian soy product, that is made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is a popular vegetarian meat replacement. However, vegetarian or not, it can be a nutritious addition to your diet. High in protein, prebiotics and a wide array of vitamins and minerals, tempeh is a versatile ingredient that comes with a variety of health benefits!
This class size is small, so please book early to avoid disappointment! Tickets are £30 including booking fee. Book here.