Workshops on making fermented foods including Nukazuke, Kombucha, and Kimchi/Kraut, led by Ruth Munro of Edinburgh Fermentarium.
Edinburgh Fermentarium is running a series of fermentation workshops at Leith Pilates over the next couple of weeks, with Ruth Munro leading the sessions. The whole thing is about making your own fermented foods at home, and you leave each class with your own batch to take away and finish off in your own kitchen.
The first one is on Sunday 18 October, from 1 pm to 3 pm, and it's focused on nukazuke — Japanese fermented pickles. Munro picked up the technique on a trip to Japan and has been obsessed with it ever since, and she points out that the vegetables transform in only 24 hours. Nukazuke are tangy, health-promoting pickles, and the nukadoko bed used to ferment them is often passed down through generations, with traditional makers tending theirs for more than 300 years. You'll make your own batch to take home, and the session finishes with a small Japanese-style meal of ferments and pickles.
Then on Saturday 24 October, there are two more to choose from. The Kombucha workshop starts at 11 am, and you'll learn about the naturally effervescent drink made from sweetened tea and a SCOBY — you leave with a 1L jar and your own culture to keep fermenting at home. In the afternoon, from 1 pm to 3 pm, there's a Kimchi & Kraut masterclass. Past attendees have described the sessions as well-organised and enjoyable.
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All three are held at Leith Pilates, 3 Queen Charlotte Lane, EH6 6AY, in the workshop studio on the second floor — there's no lift access, so keep that in mind. The Kombucha workshop is £35.00.
