Pickles, sauerkraut, kimchi and kombucha all have two things in common: 1) they're delicious and 2) they're all fermented!

Fermented food is often tangy, zingy and a delicious treat that is said to improve gut microbiome. But did you know, preserving food was once more about necessity than taste? Before you could buy everything year round in a supermarket, cultures around the world would preserve vegetables, so they still had access to them once the season was over. Additionally, preserving was used to prolong the lifespan of food.

Fermenting your own dying veggies or food scraps is a fantastic way to reduce food waste, which would otherwise head to landfill where it rots and emits significant greenhouse gases. Other benefits include improving your gut health, engaging in a mindful practice, improving food flavour and connecting with ancient traditions and culture. So come along and join us for this FREE workshop, where you will learn different styles of fermentation, how to make your food last longer, meet like-minded people, and leave with TWO jars of food you have fermented yourself.

Snacks and refreshments will be provided.

Please note, this is a free workshop however we do ask for a $10.00 deposit to confirm your place in the class. Deposits will be refunded after the workshop. Please note, unfortunately we can't refund no-shows.