All the cool kids are doing it.
And if 2023 is the year you finally set yourself up to start fermenting your own gut-healthy goodies at home, one Cork food business has a tantalising opportunity to learn from the pros while eating your delicious creations.
Founded by Linda O’Flynn and Ivo Duarte, Terra Ignis makes a range of fermented products including oak bark fermented ketchup, gooseberry and honeysuckle soda, and lemon verbena kombucha vinegar, all presented in beautiful bottles available from their English Market stall.
At the end of January, they’ll be holding the first Terra Ignis Fermentation Collective, a project they say they are “ridiculously excited about”.
So how does it all work, then?
“Quite simply, a group of six humans create ferments and share them.” the duo explains.
“Food is transformed by the process of fermentation, not by an individual organism, but by a group. By its very essence, fermentation is a community experience and we humans merely facilitate this.”
Participants in the project will pay €75 for a fermentation workshop with Linda and Ivo, a demonstration on how to craft three different ferments, and all the ingredients and equipment to make six portions of a ferment randomly assigned to you.
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There will be comprehensive follow-ups with the group throughout the process and at the end, everyone will share their ferment with the collective and get five ferments from the other people in the group in return.
All you need to take part is curiosity and a desire to share the experience.
“We are aware that this is no small sum of money to most and as we always want to make fermentation as accessible as possible, we can absolutely arrange payment in installments if that is more suitable,” they add.
The workshop takes place on January 30th, 2023 with a City Centre location to be confirmed. Spaces are limited to six people per collective, so drop Linda and Ivo a message here to find out more or to reserve your spot.