PREBIOTICS
Please read this before you attend. it’s especially important if you are immune compromised or have histamine intolerance. Durning the course you will be able to try many of the probiotics that I use at The School. Many of the ferments have ben going for years and years, but it’s good idea to take things slowly and if you want to duck out of trying any please say so. We have our own honey, and may of the cultures have been collected on my travels around the world. This is a list of the main ones and when they are prepared and we try to share all the recipes.
Vinegars:
Are used as shrubs, salad dressing, live finishes to the bakes, and as cleaning vineyards.
- Elder Flower & Rose
- Mango & Vanilla
- Blackcurrant Vinegar
- Orange & Rosemary Live cleaning Vinegar
Ferments to eat with Lunch.
- Cauliflower + peppers with Pear
- Miso Mayonaise
- 1 year Garlic in Soy
- Mushrooms in soy and ginger and honey
- Olives in rosemary
- Wild garlic Kimchi
- Pickled Lemons
- Coldslaw
- Picked seasonal Vegetables
Fermented Drinks
- Kefir
- Home made yogurt.
- Sardinian wine
- Fermented Lemon whey
- Coffee or tea kvass
- Shrubs – Vinegar drinks
Un pasteurised / Raw
- Honey
- Miso
- British Cheeses
Raw / Cultured Butters
- Anchovy Butter
- Kimchi butter,
- Miso & Honey,
- Saffron & turmeric orange & Black pepper,
- Chilli & wild garlic,
- Lemon & Coriander,
- Roquefort & Rosemary
