Workshop: Creating Zero-Waste Flavourful Ferments
This workshop with Barney Pau is an introduction to fermentation for beginners, exploring how to use over-the-top and leftover vegetables to reduce food waste at home, and ending with the creation of two zero-waste ferments.
We will start by tasting the ferments Barney has prepared while exploring fermentation as an ancient food preservation method, its health benefits, and how it helps reduce waste. We will also explore how ferments can nourish our minds as well as our bodies, delving into the theory behind fermentation as a radical act, and how microbes can inspire diversity in the way we eat and think.
Everyone will be seated at individual prep stations, where we will run through step-by-step guidance on the following before making our ferments:
Jar preparations and storage methods
Flavour combinations and how to get creative by expanding flavour profiles according to your own personal preference.
Ferment ratios
General dos and don’ts
There will be plenty of opportunities to ask questions, and you will leave with the basic tools to ferment at home, plus 2 wild ferments to take care of and enjoy. This session is ideal for anyone who wants to learn basic fermentation principles or is curious about fermentation.
Meet Barney (he/they)
Barney Pau is a London-based culinary creative working at the confluence of food, art, and writing, whose practice focuses on food futures, queering consumption, and foraging and fermenting as social resistance.
He believes food, in its ubiquity, transcends language as a mode of communication, and by applying it as an artistic medium it can be used to impart new thinking. In his practice, he uses food both to communicate his thinking and as a point of departure for research.
In 2021 Barney founded Finger Food Magazine: a contributor-based space for stories, artwork, and essays, in any and all mediums, exploring cooking, craft, and creation. The third issue of Finger Food is currently in progress.
When he’s not jamming ferments into jars, peering at plants on the pavement, or writing ramblings for his Substack, you can usually find him foraging for his food or reading books on baking.
barneypau.com / @barneypau
Price: £85/ Free for Southwark residents
Free places are available for Southwark residents aged 19+. Each resident can claim 1 place per academic year (Sept 24- Jul 25). To check whether you are eligible, please click here.
To claim your free place, click ‘Book Here’ below, and enter code ‘SOUTHWARK25’ under ‘Redeem Coupon’.
You will then be charged a £10 deposit in order to claim your place, this deposit will be refunded to you after you attend the workshop.
Please note that you will be required to fill in a Southwark Council form, including some personal information, in order to confirm your place on a workshop. Your place will not be confirmed until this has been completed in full.
This workshop is now fully booked.
You might also be interested in our other workshop Fermentation: Creating Kombucha and Sauerkraut
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