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PLI insurance
A fellow Pro Member has been asking about Public Liability Insurance, particularly around hosting workshops. Does anyone have any tips to share that might help?
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Chocolate!
It’s Easter weekend and it got me thinking about chocolate and fermentation – more specifically cacao nibs and wondered if anyone had any interesting ways of incorporating them into their ferments?
I tried adding cacao nibs to a spicy red cabbage and beetroot ferment – and found that the cacao nibs added subtle depth and richness. I’m not sure…
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Kraut Mob
I held my kraut mob (sauerkraut station) back in Febraury and wanted to share my setup and tips. This was a free/donation based experience versus a paid workshop. I write about fermentation on Substack. Kraut mob article here – https://open.substack.com/pub/funwithferments/p/running-a-sauerkraut-station?utm_source=share&utm_medium=android&r=1epjuc
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Thank you so much for sharing your experience – this is very generous of you and much appreciated. I think we can all learn a lot from each other. Are you planning more?
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April tutorials & Kraut Mobs
Hey fellow fermenters
Just a to let you know that April’s tutorials for members went live yesterday (you have access to these): Wild Garlic Miso and Rhubarb Kosho
You’ll find all the links on the ‘This Month’ tab in the main menu (on the left).
I’ve also added the link to the Wild Garlic party template with wild garlic kimchi and fermented… -
April tutorials are LIVE
Just a reminder that April’s tutorials went live yesterday: Wild Garlic Miso and Rhubarb Kosho
You’ll find all the links on the ‘This Month’ tab in the main menu (on the left).
I’ve also added the link to the Wild Garlic party template with wild garlic kimchi and fermented pesto recipes.
Have fun fermenting!
And, as always, please shout if you… -
Wild Garlic Party template (possible workshop opportunity!)
I’ve just shared a link to my free Wild Garlic Party template in the member area. It’s based on my own annual gatherings – a group of like-minded friends, wild garlic kimchi, fermented pesto, lunch, cake and a lot of chat. Basically a wild garlic party.
It’s been such a lovely day every time that I finally turned it into a template so others can…
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thank you! Great work as usual. I’m adding my 2 cents, telling that one of our favorite ferments are wild garlic flower buds fermented in brine!
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just a question: what would happen if you would let the pesto ferment longer than 3-7 days? I’ve never fermented veggies with nuts/seeds, I’m so curious!!!
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Your Wild Garlic Party Template is now LIVE
Peak Wild Garlic Season is here. The woods are awash with it. This is when I gather my favourite people and we forage and ferment with it, making wild garlic kimchi and fermented pesto. In fact we make a whole day of it and have lunch, eat cake, laugh and chat. It’s definitely a wild garlic party.
It’s such a wonderful memorable day that…
thefermentationhub.com
Wild Garlic Party Guide – The Fermentation Hub
Wild Garlic Party Guide – The Fermentation Hub
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R Waugh posted an update 3 months ago
This is my Beetroot Kraut that I entered into Great Taste awards. I just need to get the jar labels sorted. People seem to love this one.
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Kraut Mob Template are now LIVE!
The Kraut Mob templates and planning guide are now live!
Head over to the link pasted below to find your posters, flyers, and social media templates – three designs, every format you need, ready to customise with your date, venue, and name.
There’s also a planning guide to help you think through how you want to run your event, plus copy and…
thefermentationhub.com
Kraut Mobs Templates – The Fermentation Hub
Kraut Mobs Templates – The Fermentation Hub
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I am so glad i have joined the Fermentation Hub, you give me such great ideas!!!
I’ve just read the Substack from Cheyanne.
So great indeed to read about different set-ups, to get inspired about what’s possible.
I’m thinking myself organizing a kraut mob at a pop-up festival, or at a community garden. June is too early for me, though!…
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PS: I admire how proactive you are on here – making it work for you. Love it!
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Hello, I am Rosalind Waugh & am a small artisan business in Middlesbrough in the North East of England. I began my journey into fermenting about 18mths ago because of digestive problems due to the drugs I am on for breast cancer treatment. Fermented foods are not so well known up here , though there are people who do make their own. I sell at…
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Hello Rosalind, thank you so much for trusting us with your story. You are a powerful advocate for the benefits of fermented foods simply by your own lived experience.
I’m making the assumption that you are being visited by an EHO for your Food Hygiene Rating.
I’ve been through the same and the feedback from mine was essentially that your…
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Hello Rosalind, I am so curious on your smoked salt: do you make it yourself??!
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