Lacto-Fermentation: Making Sauerkraut and Cultured Vegetables

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

Preserving vegetables with live-cultures — this is Lacto-Fermentation, an ancient practice experiencing contemporary revival. In this hands-on workshop, we will learn about the science, method and magic of “wild fermentation,” as we transform local, seasonal gluts into delicious treats with global flavours. Preserving this way increases nutrition, heals digestion, expands culinary possibility and is the lost art awaiting knowledge in a sustainable, low-carbon cuisine.
We will discuss, question, taste samples then begin our own fermentation journeys, bringing home our creations to nurture. Participants will be able to make sauerkraut and creative pickles and vinegars from whatever is on hand in our kitchens and imaginations.
Please bring a not-so-small glass jar, a vegetable you love and a herb or a spice.
Fee: £30 (£25 if you book early)


^v Click For Comments

One thought on “Lacto-Fermentation: Making Sauerkraut and Cultured Vegetables

  1. An impressive share! I’ve just forwarded this onto a colleague who had been doing a little homework on this. And he actually ordered me breakfast simply because I discovered it for him… lol. So allow me to reword this…. Thanks for the meal!! But yeah, thanx for spending some time to talk about this matter here on your site.

Leave a Reply

Your email address will not be published. Required fields are marked *