30/05/2026
Friday’s workshop was all about fermented foods…. what they are and what they are not, how you can benefit from them and how easy it is to ferment at home.
We then donned our aprons and had fun cooking a Vegetable and Tofu Ramen before sitting down to share a delicious meal together.
Once again Tim Yeomans, from .co.uk , had devised an excellent themed menu with turmeric and ginger hummus, seeded sourdough, Tim’s famous chickpea crackers and a couple of different sauerkrauts to accompany the ramen. There were Chocolate Tempeh Pots for dessert and just when you thought you had finished the Date Miso Fudge appeared!
Jono Hope from .sauce rounded off the evening with a really interesting talk about how he makes oat and pea miso, and shoyu, in Banchory using Japanese Koji.
Together with the Kombucha welcome drink, everyone was “super powered” with fermented foods by the end of the evening!
Thank you Jono and to everyone who came along. We had a lot of fun.
