RESEARCH: Fermenting

January 2017

Made in Hackney- Fermentation with Asa Linéa Simonsson workshop included:
• Making kombucha 
• Making water kefir
• Learning how to make sauerkraut and kimchi
• How to make nut cheeses & fermented nut cheese
• How to make fermented salsa and chutney’s to go with the cheeses

Salt added to sliced vegetables , then massaged heavily to release water.
– place in a sterile jar and pushed down. May need to to be weighted with heavy glass, clay or veg.

To encourage fermentation, add a pro-biotic capsule.
Leave from 1 -6 weeks depending on taste, ferment and recipe.