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Cooking

Learning to ferment food by season

Cooking

Learning to ferment food by season

Duration
3 hours
Group size
Up to 10 people
Cuisine
European
Hosted in
English
Cooking

Learning to ferment food by season

Cooking

Learning to ferment food by season

Duration
3 hours
Group size
Up to 10 people
Cuisine
European
Hosted in
English

What you'll do

The 3 hour workshop instructs how to start making one’s own fermented vegetables (sauerkraut). 1. An introductory talk focuses on food fermentation as an eco friendly way of adapting to climate change that supports organic agricultural practices, sustaining care of the environment while promoting personal gut health. It provides a context for learning the basic technique of making sauerkraut: adding salt to organic cabbage (and other veg ingredients), activating surface bacteria to eat the sugar. The vinegar thus produced preserves the food and when consumed acts as an agent encouraging digestive enzyme activity and absorption of nutrients in the human gut. The talk also demonstrates how this slow food prep process leads to the production of a super fast food, that can be added to a dish at last minute, providing a tasty, probiotic rich, raw element. 2. Demo and tastings of fermented drink shots. 3. Demo of making sauerkraut basic technique and recipe. 4. Each participant has the chance to make their own jar of sauerkraut that they will take home. 5. Tastings of a seasonally inspired menu of fermented foods with recipe ideas. 6. Closing talk provides participants with ideas for sustaining their fermented food production: accessing resources, such as locally grown organic vegetable ingredients and networks of fellow food fermenters for support, social interaction.
  • Passionate cooks

    Learn traditional recipes and hear personal stories from local hosts.

  • Intimate settings

    Share a meal in unique spaces, from private farms to secret rooftops.

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    Every experience is reviewed for authentic culinary traditions.

Your host

Learn more about Niamh

Niamh

I am a fermented food producer, passionate about teaching DIY food fermentation skills. I have had years of first hand experience of the nutritional benefits of a fermented food diet, prior to launching my small batch production for market trading. Training with experts has equipped me with specialist knowledge to develop my teaching approach: presenting a toolkit for workshop participants to customise production to their own tastes, nutritional health requirements and budget. A background in art curating, community arts facilitation and grass roots environmental activity provides me with key resources to create a learning experience, allowing participants to sustain food fermentation as part of an ethical relation to environment and community, using locally grown organic vegetables and availing of opportunities for social cooperation.

What's included

Food
Guests will be served a selection of small plates of fermented foods, all vegan. These will be paired with market produce…
Drinks
Kefir fruit cordial (using locally grown berries) and kefir milk yogurt (using local raw organic cows milk) shots will be…
Equipment
All utensils, equipment, organic vegetables and other ingredients for participant hands on activity of making their own…

Where you'll be

The workshop will be hosted at Sheridan’s Cheesemongers, artisan food retail shop and delicatessen, located in the building that was the site of the Old Virginia Road Railway Station, outside Kells, county Meath. It will take place against the backdrop of a busy Saturday afternoon food market, bringing together the best of local food produce that will be paired with ferments in the workshop tasting menu.

Things to keep in mind

Dietary preferences

If requested, the host can accommodate the dietary needs listed. You must let the host know before the experience if you’d like an accommodation.
Vegan
Vegan

Cancellation policy

Any experience can be canceled and fully refunded within 24 hours of purchase, or at least 7 days before the experience starts.

Communication policy

Always communicate through Airbnb. To protect your payment, never transfer money or communicate outside of the Airbnb website or app.

Guest requirements

Up to 10 guests ages 18 and up can attend. It’s up to each guest to understand the ingredients being used and communicate any allergies or dietary restrictions to the host. Guests should also consider that consuming raw or undercooked meats, poultry,…

Government ID

You’ll need to take a picture of yourself that matches the photo on your ID. This is so Airbnb can confirm who’s actually going on the experience. You’ll only have to do this once.

More tips

No previous experience of food fermenting is required. Additional refreshments available to purchase from Sheridan’s deli food counter on site, tea/coffee/wine/cakes/pastries.
Niamh
Learning to ferment food by season
New experience
$84/person
New experience
$84/person