Fermenting with the seasons

An immersive hands-on workshop exploring fermentation as a creative practice that connects us to our food, our well-being and the land around us. Learn about the principles behind the ancient art of fermentation, exploring the ways to preserve food to enrich our modern day diets. Discuss the benefits of lacto-fermented foods and how they support good gut health and well-being. Prepare your own sauerkraut and fermented seasonal vegetables using traditional dry salting and brine methods.

Includes morning tea, farm lunch, tastings of home-made ferments, three jars of vegetable ferments and recipes to take home. Bring your favourite kitchen knife and chopping board, closed shoes and apron.