Indian Summer Fermentation (Thursday 14 May 2020)
Date: Thursday 14 May 2020
Location: Kaleyard Cook School & Kitchen @ Toryglen Community Base
Teacher: Sumayya Usmani
What you will learn
By the end of the class, the art of fermentation will be demystified. You’ll understand the simple steps to take to begin the journey to fermenting vegetables and fruits as well as learn how to make your own kefir. The recipes in this class feature unique Pakistani and north Indian authentic ferments that you will not find elsewhere!
About this class
Fermentation is an ancient art of preserving the seasons worldwide. This class is suitable for beginners and we will teach you simple ways to use international techniques of fermenting to create simple and delicious gut-friendly treats to make at home. We will teach you different tricks on how best to utilise and incorporate fermented foods in your diet, plus, you will learn how to make perfect fermented chapattis and lunch will include a vegetarian curry to enjoy with your chapattis.
We will create some ferments to take home so make sure you bring a Kilner style jar with you.
Our class is taught by our founder Sumayya Usmani, an award-winning cook book author and named the ‘go to expert in Pakistani cuisine’ by BBC Good Food.
- Pakistani Kanji – A probiotic carrot and beetroot-based drink
- Spicy fermented lime pickle
- Simple Indian kimchi
- Lassi coconut milk kefir
- Khameeri roti – fermented chapattis
- Aubergine and chickpea curry (using a fermented curry paste!)
100% of our profits fund our community cookery classes to help people out of social isolation and create the love of cooking in school children.