Overview
We invite you to come and spend a day immersed in nature and wild food, in the beautiful Slieve Gullion landscape. This is a deep dive into the world of foraging spring greens and learning how to process and store this seasonal abundance particularly using the art of fermentation.
Expect a full hands on Day – after a foraging walk, we will create some wild ferments for you to take home. Depending on what is available – we may use nettle, ground elder, wild garlic or dandelion to infuse into more traditional sauerkrauts.
We will also add an exotic touch and create our very own kimchis.
INCLUDED IN YOUR DAY
LEARN:
- How to safely identify and process nutritious wild spring greens.
- The science and history behind fermented foods.
- Immune boosting super food for the gut microbiome that also tastes great!
- Safe techniques to make your own.
- Ideas of how to incorporate it all into your everyday life.
- The difference between kimchi / sauerkraut and brine pickles.
MAKE:
- Your own jar of fermented greens to take back home.
LUNCH / TASTERS:
- A variety of pickles and wild flavours straight from Brian’s Fermentation larder incorporated into a tasty lunch.
- At some stage we will sit down together for a lunch show casing what we can create with these fantastic, nutritious wild plants right on our doorstep!
HISTORY / FOLKLORE:
- Whilst we wash, chop and sort our wild greens, we will share information and explore fermentation science and history.
- Re-kindle a forgotten ancestral tradition.
- Sauerkraut and Kimchi are not obviously associated with Ireland but we’ll consider how our own ancient ancestors may have used some very similar techniques for thousands of years to create their own delicous ferments.
At the end of the day we hope that you have developed a new found gratitude for all wild plants that Spring has to offer, learnt some ID and fermentation skills and take your knowledge home to experiment with.
You’ll also have a jar of delicously umami fermenting food to take home and look forward to.
