Introduction to fermented vegetables w/ Aisling Rogerson

Nov 9th

12 – 2pm

Fermentation is the transformation of food by microbes. Quite simply put, it is how we harness good bacteria to do the amazing work of preserving foods and changing their flavour into delicious sour and complex things.

This class is an introduction to fermenting vegetables, a beginner’s crash course or a reminder jolt for anyone who wants to revive a practice that they have forgotten or ignored for a while.

Aisling will guide you through the basic principles of fermenting and then we will make a simple ferment together which you will get to take home with you. Hopefully giving you the confidence to start your own journey into a fascinating world of endless possibilities, excitement and experimenting.

Aisling Rogerson is owner of The Fumbally and The Fumbally Stables, feeding the local community of Dublin 8 for over 15 years. She is an educator on fermented foods, organiser of the food and sustainability focused event series Eat:Ith and founding partner of The Dublin Flea Market (2008 – 2020). She is a strong believer in collaborative models of leadership in kitchens and seeks to spread the message that our farmers are the true heroes of our communities.