Most of the best foods and drinks are fermented in some way or another, chocolate, coffee, tea, wine, beer, hot sauce, sauerkraut, miso, soy sauce.....

This is a hands on introductory workshop where you will learn a bit about some of the different fermentations that are used to transform food.

We will make sauerkraut/kimchi using seasonal veg, (lactofermentation). You will be guided through the process of wine making (yeast ferment) and through vinegar making (yeast ferment then bacterial ferment).

There will be samples to try and lots of discussion and troubleshooting.