Want to learn how to make simple, nutritious and delicious ferments in your own home?

We’ve designed this practical, hands-on learning experience just for you, showing you how to make:

• Tempeh (soybeans inoculated and fermented with rhizopus spores),
• Sauerkraut and kim chi (both wild ferments based on salt and cabbage),
• Pickles (with vegetables),
• Country wine (using seasonal fruits),
• Sourdough bread, and
• Yoghurt.

Skills that will be useful for the rest of your days! We’ll also feed you a delicious and nutritious lunch featuring all things fermented from locally sourced, chemical-free and homegrown produce.

For more information and to register, click here!