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Fermented foods are big news now, and for good reason. Enjoyed for centuries by people from many cultures, not only do fermented foods pack a punch taste-wise but those who eat them report many health benefits. Fermenting is also a great way of preserving gluts of home-grown produce.In this workshop, Caroline Whiteman will share her favourite fermentation techniques and pass on all the know-how you need to make your own fermented foods at home.You will learn to create: fermented seasonal vegetables, sauerkraut and kimchi.What previous participants said: “It was so simple, well explained, easy to do and follow. Good to work with and share ideas with others.” “Very friendly, good value. Totally enjoyable.” “I will definitely be making ferments, I had no idea how easy it was!”Dietary information: This class is suitable for vegetarian, vegan or gluten-free diets. For any other allergies or dietary requirements, please contact us to discuss before booking.
