Cookery class will show how not to get in a pickle over sauerkraut

Londoners will be able to take a leaf from the Germans’ cookbook and learn how to make sauerkraut.

The Waterhouse Cookery School is hosting a pickling and fermentation masterclass with expert Kylee Newton of Newton & Pott that will demonstrate how to prepare the cabbage speciality.

The one-off workshop — to be held as part of London Food Month — will cost £30 and take place at the school’s restaurant in Shoreditch.

Guests will learn about fermentation and sterilisation techniques and make their own jar of red cabbage sauerkraut — hailed as a superfood — and a gin-pickled cucumber preserve.

All proceeds will go to host charity Shoreditch Trust, which provides a variety of services to the community to help people lead healthy and independent lives. Katie Edmondson, from the trust’s culinary division, Food For Life, said the workshop would be “a great opportunity” for Londoners to learn about the health — and cost — benefits of pickling. She said: “My role is to educate people about eating healthily and it not being expensive. Pickling and fermentation are great skills to help this.

“A huge jar of sauerkraut would cost maybe £1 so it is really not expensive. Not only is it trendy, it is a sustainable foodstuff too that makes the most of people’s surplus foods.”

Newton said: “Fermentation and pickling are the best way to give food longevity.”

Alongside its Korean counterpart kimchi, sauerkraut now features on menus across Britain. Last month, Sainsbury’s reported that sales of cabbage were up 39 per cent since Christmas. Richard Mobury, vice

chairman at the British Brassica Growers’ Association, said: “[Cabbage] is very good for you in terms of vitamins and nutrition. Like kale, it is particularly high in vitamin C, vitamin K and anti-carcinogenic properties.”

The workshop will take place on June 14 between 7-9pm. Tickets are available via londonfoodmonth.co.uk from May 2. For more information about the charity, visit shoreditchtrust.org.uk