Fermenting made simple workshop

Kimchi, Sauerkraut, Lacto-fermented Pickles and Wild Fermented Kombucha and Sourdough Mother.

What is fermented food? Do you know they are good for your gut health? How is it made? What types of ferments are there? Chances are, you have eaten fermented foods before and did not realise it. Many traditional food preserving methods are actually fermented such as olives and pickled onions are lacto-fermented. Sourdough bread, yoghurt, vinegar, even beer and wine. In this workshop you will learn to make five simple ferments on the day and take them home so you can continue to ferment for years to come.. Anyone can learn make simple ferments and move to a healthier lifestyle. This workshop includes a light lunch of local breads, ferments, cheeses, preserves and pickles.

NB: Students to bring five jars (one very large, minimum 1 litre), and an apron and a cooler bag) if it is warm. Book early as places will be strictly limited.

PLACES WILL BE STRICTLY LIMITED
MINIMUM 6 students required