Use those vegetables that are easy to grow in your own garden, easy and delicious to preserve with wild fermentation - and also happen to all be pink.

Join us for the first workshop in a looong time and also celebrate with us that we are able to host you right here at The Fermentary.

We'll make Beet Kvass, Rhubarb Champagne, a wild Red Kraut with Fennel seed and rainbow carrots in a brine. Go home with 4 jars full and pink hands. x You'll go home with 4 jars full - one airlock kit with carrots, one La Parfait/stainless steel combination airlock full of red kraut, and 2 larger lidded jars with cheesecloth for home - filled with the rhubarb and beetroot kvass. It's a lot to take home and look after but a great first look into wild fermenting with a salt ferment - a brine - a kvass and a wild soda.

Can't wait to see you.

The Fermentary, 57 Leitchs Creek Road, Daylesford, 3460