Sunday 29th October 2023
Location: Market Stage, The Parade
SIX ESSENTIAL FERMENTS TWENTY-SIX SAUCES
Dearbhla Reynolds, author and head fermentista of the Cultured Club, is on a mission to revive the lost skill of Culturing & Fermentation. Driven by a need for continued wellbeing, a desire for great flavour and a passion for sustainable zero waste practices.
From all the recipes and ferments in her book, The Cultured Club, Dearbhla has distilled them down to six essential ferments that the modern kitchen would benefit from. From these six ferments it is with great joy we can make 26 different sauces. A sauce a fortnight! These sauces add so much flavour and excitement to the simplest dishes and would convince even the most reluctant palate to eat some ferments.