Niwaki Daikiba Secateurs
$64.00 exVAT
Discover traditional methods and contemporary adaptations for preparing healthy fermented foods
5.30-7.30pm
Wednesday 3 May 2023
Wednesday 3 May, we will be joined at Niwaki HQ, Semley by CULTJAR for an evening of fermenting, tasting and learning.
During the workshop you will learn the recipes for two delicious ferments using ingredients picked fresh from CULTJAR’s own farm. You will learn traditional food preservation methods, combined with some more contemporary and international approaches whilst learning about the health and wellbeing benefits of fermented foods.
Based at Worminster Farm, Somerset, CULTJAR’s founder, Peter Prescott, and his team of growers and chefs have created a line of ferments using a wide range of traditional methods and techniques injected with a modern twist spanning cultures across globe. The farm is home to two extensive ‘no-dig’ gardens where specialist vegetables, fruits and herbs – including a large number of rare cultivars – are grown. The aim is to convert everything that is grown into something delicious and perhaps a little unusual.
Light refreshments are provided while Peter and Head Chef Byron Wheeler guide you through an evening of chopping, seasoning and jarring your own ferment to take away with you.
Location: Niwaki HQ Showroom, Unit 7 Chaldicott Barns, Semley, Dorset, SP7 9AW
UK: (excluding Tripod Ladders)
Global: (excluding Tripod Ladders)
*Customs fees may apply and are estimated during checkout. Surcharges may apply to some larger or heavier items to some areas.
* Please note Niwaki are not responsible for any import duty, taxes or fees incurred and these will be will be collected by our courier during customs clearance — For EU countries, when possible DHL will provide an estimate on the order confirmation page.
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