***This is NOT A SANDORKRAUT EVENT***
Two workshops 11am-1pm, 2pm-4pm – see booking details below.
Learn an alternative way of preserving food through the ancient art of Lacto-Fermentation. Annie Levy will talk about how lacto-fermentation works and then lead a practical workshop where participants learn to do it themselves.
Preserving vegetables in salty brine is an ancient, delicious and highly nutritious way of storing food. Many people know sauerkraut, borscht, and kimchee as perhaps the most popular and flexible examples of lacto-fermented vegetables. Annie Levy, a home-taught enthusiast and culinary adventurist, will discuss the alchemies of fermentation, offer a tasting of homemade morsels, and lead a practical workshop in which participants get chopping away and take their produce home for the tests of time. Get ready for some fun!
What to bring: Each participant should bring a vegetable and some fresh or dried herbs or spices to practice with, plus a knife and a chopping board. You will also need a couple of old jars (cleaned) to carry home your fermented items.
Age limits: open to children 8 years and over with parent/carer supervising. Sharp tools including knives will be used in this workshop.
Booking: There will be two workshops, the first running 11am-1pm and the second 2pm-4pm. £5 per person (suggested minimum donation). Booking is essential as spaces are limited to 25 people at each session. Email or phone firstname.lastname@example.org“> email@example.com / 01865 236 088 to book your place.