February 3, 2018 - July 7, 2018
12:00 pm - 2:00 pm
CONCESSION tickets available for students, OAPs and unwaged
apply discount code SATURDAYS10 for €10 off
I.D. required on the day.
1ST SATURDAY OF EVERY MONTH
Pickling is the preservation of vegetables through acidity. And we can create this acidity naturally with the use of salt or by submerging our ingredients in vinegar. The former is a fermented process* and the latter a non-fermented process.
In both instances, the end result tastes damn good. Pickles tend to spark off the best parts of our taste receptors: salt – sweet – sour and umami. Which means that once we try them, we are inherently drawn to the multitude of flavours of pickled things.
Pickling is all about preserving , working with the gluts that nature has to offer us. And this is exactly what we will be doing with this Saturday class.
We will discuss the basic principles of pickling and the health benefits of fermented pickles, taste a number of funky things from our kitchen larder and then make a seasonal pickle together, which you will get to bring home. For this we will provide all of the ingredients. Each week we will go to McNallys (Organic Growers from N. Dublin who have a pitch at the Temple Bar market) and pick something that they have in season that is abundant and freshly harvested that morning.
All you need to bring is a jar. This can be a small kilner / screwcap / mason approx 300ml – we sometimes have a few for sale on the day if you cant find one yourself.
……and start to become friendly with the word ‘bacteria‘. It is now your friend, not your foe.
WHAT YOU GET TO TAKE HOME
– notes on the basic principles of pickling
– your own pickle that we will make together in the class
DROP INS ARE WELCOME ON THE DAY IF THERE IS STILL SPACE AVAILABLE
*Fermentation takes place in salt pickles. This allows good bacteria to grow in order to help boost nutrients, enhance flavour and preserve the vegetable for a longer period of time.
Aisling Rogerson is co-owner of The Fumbally Cafe and The Fumbally Stables. She believes strongly in the revival of fermented foods and likes to nurture an intuitive approach to learning and developing skills in the kitchen.