Fermentation Class with Maria Walsh

Afternoon Cookery Classes begin at 2PM, however please try to be at cookery school for 1:45PM.

Guests will get a copy of all recipes and tastings of all dishes at the end of the demonstration. Please note you will be joining our main student body for this demonstration.

Details of Recipes to be demonstrated are published approximately 2 weeks in Advance.

Come and Join Maria for this intimate Fermentation Class in our Fermentation Shed. See how the shed works, learn how fermentation works and get your hands into the brine to make your own ferments to bring away with you.

In this busy afternoon in the fermentation shed you will

Learn what fermentation is and why it is so important
Get an understanding of the basics of home fermentation and what to watch out for.
See 3 different ferments being made
Take home some Water Kefir grains and a Kombucha scoby as well as your own jar of Saurkraut and a loaf of 48 hour fermented sour dough bread.
Go home with all the recipes from the afternoon.
Get to ask questions and learn how its done.

The prestigious Ballymaloe 12 WeekCertificate Course is run three times a year, with courses beginning in January,April or May, and September.

The course is aimed at anyone with a passionate interest in food. Many of our students use the course as a springboard to become a professional chef; others use it to equip themselves with a marketable skill.

Others still take the course simply to maximize the pleasure they get from cooking at home.

Students develop a deep and detailed understanding of food and how it is produced. The emphasis is on recognising the best ingredients and knowing how to showcase them.

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