If you're considering taking, or have already signed up for, our online cook school class on Fermentation, you'll find all the details on how to prepare for it on this page.

Below, we have detailed what you'll cook and learn; the equipment and  ingredients you'll need; and any advanced prep necessary. Note: A measuring scale and three glass pickling jars required for this class—two 350ml jars and one 750ml jar. Used jam, pickle or condiment jars are suitable as long as they are around the same size. Please sterilise them before class. (It’s simple! Instructions below.)

Once you've signed up for the class, we will email you all the details on how to log onto the Zoom call and a reminder of the following information. This class is restricted to students aged 16 and older.

The image above was generously provided by Sophie Rushton-Smith (@thecornerplot), who took this online class.

What You'll Cook (& Learn)

- Korean kimchi
- Moroccan preserved lemons
- Cucumber pickles

By making these pickles, you'll learn about safe home caning practices, pickling techniques from around the world, how to get creative with pickles and their flavourings, and how to use pickles to add punch to any dish. These three pickles are just a starting point. 

This class can be adapted for vegetarians and vegans (by omitting fish sauce in the kimchi). It is naturally gluten-free. 

The ingredients yield three jars of pickles. If more than one person is taking the class, you have the option to divide the work or make the recipes individually and have plenty of leftovers.

Equipment

- 2 large mixing bowls, for mixing the pickles
- Chef’s knife, for cutting ingredients
- Cutting board, for a surface
- Tablespoons, for measuring
- Teaspoons, for measuring
- 2 350ml jars, for canning
- 1 750 ml jar (we love this Lekue Pickling Kit, which includes two), for canning
- Measuring scale, for measuring
- 1 pair disposable gloves (optional), for mixing kimchi
- 1 fine grater or zester, for flavouring

Shopping List

This is a complete list of the ingredients you will need for the class, including substitutions. We’ll go through the ingredients needed for each component (i.e. kimchi and preserved lemons) in the ‘Advanced Prep’ section.

Fruit, Veg & Herbs:

- 4 unwaxed lemons
- 1/2 head Chinese leaf/Napa cabbage (300g)
- 2 heads garlic
- 50g ginger
- 1-2 spring onions
- 10-12 mini cucumbers
- 1 bunch dill
- 1 small daikon radish or mouli (optional)
- 1 red chili (optional)

Spices, Pastes & Condiments:

- 200g sea salt
- 1 500g tub gochujang (paste) or 250g gochugaru (pepper flakes)
- 1 small (250ml) bottle fish sauce (optional)

Plus a selection of any of the following: black peppercorns, star anise, cloves, fresh ginger, rosemary, thyme, garlic, fresh chilli, bay leaf. (The larger the selection, the more intense flavour profile your pickles will have.)

Substitutions:

> Savoy cabbage can be substituted for Chinese leaf

> Standard chilli powder can be substituted for gochugaru. You can scale the chilli powder/paste down based on your spice preference.

Advanced Prep

Please make sure to gather and measure out the following ingredients separately before class, and keep it nearby while we are in session. Prior to class, you will need to sterilise your jars (instructions below). This takes 20-30 minutes. We recommend grouping the ingredients together like so:

Kimchi:

- 1/2 Chinese cabbage (300g)
- 15g sea salt
- 2 cloves of garlic 
- 15g of ginger 
- 1/2 spring onion
- Gochujang (paste) or gochugaru (pepper flakes), to taste
- 15g daikon or mooli, peeled and chopped (if using)
- Other options for seasoning: soy sauce, salted shrimp, fish sauce, sugar

Preserved Lemons:

- 4 unwaxed lemons
- 3 tbsp sea salt
- Selection of any of the following: Black peppercorns, star anise, cloves, fresh ginger, rosemary, thyme, garlic, fresh chilli, bay leaf

Cucumber Pickles:

- 10-12 mini cucumbers
- 600ml water (filtered if possible)
- 14g coarse sea salt
- 2-3 cloves of garlic
- Lots of dill, to taste
- 1 chilli, deseeded (optional)
- Optional seasoning: any other spice you would like to add

Do in Advance:

> Clean and sterilise your jars: Wash with hot water, then leave in the oven at 90-100C for 10-15 minutes

> Wash and dry all vegetables

> Wash all equipment, work surfaces, and your hands in warm soapy water

Any Questions?

Please feel free to reach out to us at cookschool@boroughkitchen.com. As a reminder: Once you've signed up for the class, we will email you all the details on how to log onto the Zoom call, including how to interact with our instructor and co-instructor, who will be on hand to answer any questions. We'll also send a reminder of all the information provided above.

To sign up for this class, click here.