We’ve all been working so hard over the summer to get the biggest yield from our gardens. Now we finish the season with a massive abundance of produce, what to do with it before it goes off? Feed it to the chickens? Compost it? invite all your mates over for a feast? Good options but we’re all about the fermenting.

If you want an introduction into the art of fermentation and all the magical probiotics that come with it then this is the course for you.

In this 3 hour course you will learn:

- How to preserve your food for longer

- How to safely ferment vegetables

- A broad range of styles of fermentation and preservation

- How to make, fermented vegetables, bread and butter pickles, sauerkraut and health tonics

This workshop is run by Adamama Director and Chief Fermenting Officer Mitch Burnie. A keen fermenter and pickle guy, he has run the Adamama pickle project for the past 3 years and before that experienced working in the Adamah Picklearium in CT, USA.