Welcome to Coed Talylan’s Introduction to Fermentation – 2-Day Course! This immersive, hands-on experience delves into a variety of fermentation techniques for both food and beverages, offering participants practical skills and a deeper understanding of this ancient preservation method.
Course Highlights:
- Sourdough Bread: Learn the art of sourdough baking, from understanding natural leavening to shaping and baking your own loaf.
- Global Fermented Foods: Explore the creation of traditional dishes like injera, idli, dosa, and uttapam, and complement them with homemade fermented salads and slaws.
- Vegetable Fermentation: Master the techniques of making sauerkraut and kimchi, understanding the principles of lactic acid fermentation.
- Brine Ferments: Dive into the world of brined vegetables, including Pao Cai and Ukrainian brines, and craft beverages like beetroot kvass.
- Alcoholic Fermentations: Gain insights into the production of cider, beer (including sour varieties), wine, and vinegar.
- Koji and Miso: Discover the significance of koji in fermentation, build a home incubator, and create your own miso.
- Tempeh and Oncom: Understand the processes behind these protein-rich fermented foods and prepare them from scratch.
- Fermented Beverages: Craft and experiment with kombucha, water kefir, milk kefir, and explore dairy-free alternatives.
- Chocolate and Coffee Fermentation: Delve into the fermentation processes that enhance the flavors of these beloved commodities.
Who is this Course for?
This course is perfect for culinary enthusiasts, home cooks, and anyone eager to expand their food preservation skills. Whether you’re new to fermentation or looking to deepen your knowledge, this workshop offers comprehensive insights into both traditional and contemporary techniques.
What You’ll Gain:
- Hands-on experience in various fermentation methods.
- An understanding of the science and safety behind fermentation.
- The confidence to incorporate fermented foods and beverages into your daily life.
- Knowledge of building simple equipment like home incubators.
- A collection of recipes and the skills to experiment further at home.
How You’ll Learn
This workshop will combine group activities, individual practice, and short theoretical sessions. You’ll have first-hand experience with materials, equipment, and techniques. The outcome of the weekend will be:
- A comprehensive resource list detailing the methods covered.
- A group forum for ongoing support and shared learning after the course.
Venue/Accommodation
Coed Talylan is a 70 acre woodland on the western edge of the Brecon Beacons. Nestled below the iron age hill fort of Garn Goch in the foothills of the Black Mountain it offers a secluded and peaceful location for our course participants to learn and explore the potential of applying agroecology within a co-sufficient community.
Accommodation is available as camping around our guest lodge, an A-frame wooden cabin with kitchen and dining/living space. We have running filtered spring water throughout the site, compost toilets and wash facilities.
Alternatively there is local accommodation available in nearby towns and villages (Llangadog, Llandovery and Llandeilo)
Food
All meals and refreshments will be provided with home grown fresh food.
Arrival and Departure
Members are welcome to arrive on the day before the course begins. We will finish up on Sunday afternoon around 5pm.
Transport
We are offering a 10% discount for those that use public transport to travel to the venue. We also help facilitate lift sharing opportunities. The rail service to Llangadog is part of the “Heart of Wales Line” an historic railway running from Shrewsbury to Swansea. If you choose to arrive by train or bus we offer a collection service from Llangadog at set times (contact us for more information).
Fees
Our course fees are structured based on annual income to ensure accessibility:
- Up to £14,000/year: £200
- £14,000–£20,000/year: £250
- Above £20,000/year: £300
20% discount for CTLT Members
We also offer a 10% discount for those who use public transport to travel to the venue.
For detailed information, please refer to our Terms and Conditions.
Booking and Paying for your place
To book a place on the course use the following link to complete the booking form.
