Fermented foods are still popular and revered for their health benefits.
Historically every culture has had some type of fermented food, and for good reason!

Join Marianna van Ginkel in this practical workshop on fermentation, focusing on understanding the principles so you can go home confident and excited to make your own delicious ferments.

Learn about lacto-fermented vegetable pickles like sauerkraut and kimchi
Principles of making vinegar, alcohol and sourdough bread
Understanding dairy ferments yoghurt, keffir and basic cheese-making (raw and heated)
Tastings and recipes to get you started
Get hands-on and make sauerkraut or kimchi to take home

(bring a small glass jar)

"I have enjoyed making fermented foods for over 20 years. It still seems like a special kind of magic to me. I enjoy sharing what I have learnt with other enthusiasts!" Marianna