The Fermentation Club at Bacareto - Cultured Veg: Kimchi, Kraut and Kvass

We’re excited to announce, after the successful flavour explosion of our Summer Season Fermentation Club, a date for our Autumn Fermentation Club on Wednesday, October 1st , from 6.45–9.30pm. You will be greeted with a welcome drink on arrival!

Our second gut gathering will celebrate the theme of Lacto-Fermented Veg: Kimchi, Kraut and kvass. The evening will be a delicious blend of tasting, sharing and learning, in a relaxed, community-centred atmosphere.

We’re honoured to welcome our special guest speaker, microbiologist and author of 'Fermented Foods: A Practical Guide', Dr. Caroline Gilmartin. With15 years of fermenting experience and a PhD in microbial genetics, Dr. Caroline has a particular insight – her modus operandi is 'to try and think like a microbe, which helps me to troubleshoot, and I love nothing more than problem solving'. As a member of the Guild of Foodwriters and a place on the advisory board of the Guild of Fermenters, Caroline can explain what is exactly going on in the jar and why you might want to consume it's contents!

After Laure Boutrais' introductary guide on the health benefits of lacto-fermented foods, Caroline will guide us through the art of fermenting vegetables, talk about the three methods of Lacto-Fermenting seasonal veg and doing a Kimchi making demo. There will be time for a Q&A too!

We'll have our sharing table - The Fermentation Station - where we can all sample each others homemade ferments (ours and yours! Please bring your latest creation if you've made one!)* and chat with Caroline, Laure and each other to share tricks and tips.

And for those who want to elevate the experience, you’ll have the option to enjoy a special seasonal cicheti plate from the Bacareto Chefs.

Come curious, leave inspired!

*You will be very welcome to sample the ferments even if you don't bring one yourself : )

Event Venue & Nearby Stays

Bacareto, 13 Church Street, Cardiff, United Kingdom