Every year the world wastes ~⅓ of the food it produces. That amounts to roughly 1.3 billion tonnes! Whether at home or on an agricultural scale, fermentation can be used to transform what might otherwise be wasted into something tasty and nutritious.

In this workshop, participants will explore how fermentation—one of the oldest forms of food preservation—can be used to support sustainable eco-food systems and pursue a more delicious, zero waste future.

From turning the by-products and food waste of local producers of the Domaine into new delicacies, the workshop will teach principles and techniques from around the world for fermenting effectively and safely. From kimchi to kvass, and chicas to cultured butter. From vinegars to kombuchas, and misos and soy sauces to dairy products. But beyond recipes, it will give participants a framework to apply such techniques to their local foodstuffs they may encounter a rich surplus of. 

The sessions will be very hands-on and creative, giving you the chance to experiment with different ingredients, tools and procedures, whilst a healthy dose of science will allow us to explore the many different applications of fermentation. 

The group will work as a multidisciplinary lab in which each participant will contribute to the creation of a final experimental collective dinner on Friday night.

By the end of the week, you will leave with an arsenal of recipes and ideas, and be confident of putting your skills to use back home in pursuit of a zero waste kitchen!

The workshop is for people of all abilities. No prior experience is expected or necessary: merely curiosity and an effervescent thirst for microbial knowledge.