Make Sauerkraut and Chutney with Irma Lachmund

Naturally fermented foods contain beneficial bacteria, primarily lactobacilli, which are a type of probiotic, good for your gut microbiome.

In this workshop Irma Lachmund will share simple ways for making sauerkraut and chutney. We will make pink sauerkraut with a fowler jar and an air lock. We will make chutney with of cauliflower, beetroot and rhubarb. We will also talk about gut health, benefits of fermented food and sample the finished products . 

Cost: $15 or $10 for members.

Please bring a plate to share for morning tea/light lunch.