Fermenting At Home

Our friends at Eaten Alive recently hosted a fermentation workshop at our home in Hawley Wharf. Their small team makes about 10 tonnes of fermented foods every week, so they know their way around the natural pickling process. 
Eaten Alive’s co-founder, Pat Bingley, reminded us that fermentation is the basis of many foods, like chocolate, coffee, beer, bread and cured meats. As a process, it creates deep and complex flavour profiles and helps our bodies access food nutrients. Pat