I’m delighted to be teaching a fermentation workshop at my favourite bakery, the Dusty Knuckle.

We’ll make sauerkraut, kimchi, seasonal brine pickles and preserved lemons. You’ll leave with a jar of each in a Dusty Knuckle tote bag along with recipes and instructions on how to look after them. But, more importantly, you’ll take away an in-depth knowledge of the science and practicalities of lacto-fermentation and the confidence to pickle anything you fancy.

During the workshop you will get to try a variety of things from my “fermentarium” accompanied by Dusty Knuckle bread and beer from their neighbours at 40ft Brewery.

The DK school is located in shipping container in the garden of their flagship Dalston Branch. Tickets are available via Eventbrite.