A hands on introduction to the lacto-fermentation of vegetables with Kaspar Wimberley, to safely and successfully create delicious and healthy krauts, kimchis, chilli sauce, probiotic slaws and beet kvass.

All ingredients and equipment will be provided, including suitable clip top jars and local organic produce. You will go home with over £20 pounds worth of health boosting probiotics and all the skills and information you need to continue making similar ferments at home.

The Sustainable Cooperative is a member of The Fermenters Guild in the United Kingdom. We have been making lacto-fermented foods in our production kitchen for the past five years and have hosted a range of workshops, Fermentation Club gatherings, and 'Community Cultures'. We are currently using local organic and regenerative produce to develop our first Jersey Miso, Fish Sauce and Tamari.

Take a look at our event page for more SCOOP workshops and events!

Contact the host of SCOOP Cookery Workshop: Lacto-Fermentation of vegetables