Saturday, 17 June 2017, 2pm – 5pm
Open to anyone, 8 participants maximum
An in-depth introduction into everything you need to know about lactic fermentation techniques. Learn how to make sauerkraut, kimchi, preserved lemons and other vegetables and fruit ferments.
Discover new ways of combining these ancient foods into everyday meals. At the end of the course you will have three items to ferment at home along with recipes and the knowledge and confidence to experiment further.
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