Ballymaloe Cookery School graduate Charlotte Pike delivers a workshop on fermentation
Charlotte is delighted to be making a return visit to the Ballymaloe Cookery School for the Kerrygold Ballymaloe Literary Festival of Food and Wine 2015.
“Fermented foods have been in existence for millennia, but are currently one of the world’s hottest food trends. Not only do we want to learn more about fermentation, but we are embracing it, by enjoying fermented foods and wanting to know how to make them at home.
Some of you may still be wondering what fermentation is. Don’t worry, you’re not alone. Fermentation is a way of harnessing naturally occurring microbial cultures from our environment and incorporating them into our diet. Not only do they allow the creation of delicious food and drink, but they have massive health benefits, which is, in part why they are currently enjoying a huge resurgence in popularity.
Forget any preconceptions of hippy food; fermented foods actually include many day-to-day staples, such as bread, cheese, yoghurt and chocolate, and on-trend foods such as labneh, tempeh and kimchi. It may seem as though fermentation is a strange, unknown world, but it is in fact a very simple and traditional way of making healthy and incredibly flavoursome food that is very easily achieved at home, even in a very small kitchen.
I’m very much looking forward to returning to Ballymaloe in May, back to the place where my love of fermentation began, to share my newfound passion with you. See you there!”