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We are excited about our 2nd Autumn Season Fermentation Club on Wednesday, October 28th, from 6.45–9.30pm.Our sixth gut gathering is a deep dive into HOT SAUCES.
We’re honoured to welcome our special guest speaker, Rikki Tooley, founder of Easton Chilli based in Easton, Bristol, where he's been making full flavour chilli condiments using a wide range of techniques, including lacto-fermentation. Rikki will walk us through everything we need to know about how to ferment a great chilli sauce!
The evening will include:
The different styles and types of chillis and chilli sauces.
A live demo with tips and techniques to get you started at home.
A guided tasting of a range of Rikki's favourites.
And all your Chilli sauces questions answered!
The aim is that you leave confident and ready to make your own.
Introduction by Laure Boutrais, Naturopath & founder of Absorb Health, on the "fermentation meets fire tradition", why chilli is good for you and tasters of some chilli Water Kefir!
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 connect with Rikki, Laure and fellow fermenters to share tasters, stories, tips, techniques and microbiome chat.
And for those who want to elevate the experience, you’ll have the option to order and enjoy a specially prepared fermentation club cicheti plate from the Bacareto Kitchen.
You will be greeted with a welcome drink on arrival!
Come curious, leave inspired!
**You will be very welcome to sample the ferments even if you don't bring one yourself
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Event venue
Bacareto, Cardiff Skateboard Club, 13 Church Street, Cardiff, CF10 1BG, United Kingdom
Tickets
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