Introduction to Vegetable Fermentation on Saturday 28th September!
Make live Sauerkraut & Brined Veg with local produce
In this 2 -hour workshop you will learn from Madi & Arthur from Crafty Pickle Co how to ferment vegetables using two effective methods – dry salting and brining.
During the workshop the skills and techniques necessary to create successful lacto-ferments will be used. There will tasting samples for you to try throughout the event. And you will take 2 jars of delicious foods home with you!
* minimum age is 16 years
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