Food Preserving Using Lacto-Fermentation

PLEASE NOTE: This workshop is taught by others (not Sandor).

This lively half day session will cover the basics of making Sauerkraut, Kim Chi and other similar fermented preserves. Tutor Annie Levy will also touch on sour dough, wild vinegar and other ferments which can add enourmous variety and nutrition to your cuisine.

Annie has an infectious passion for the subject and you will leave with the confidence to try this at home, you will never look at a bit of left over cabbage in the same way again!

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