What’s it all about?
There are no jams or marmalades on offer in this class!
Instead you will learn about the wonderful world of fermented vegetables. Fermented vegetables are uncooked, cultured, and teeming with health promoting bacteria. They are what many of our grandparents grew up on and include sauerkraut, kimchi, pickles and beet kvass.
What will we do?
Join our masterclass where local chef, Mellissa Strachan, will discuss some traditional ferments including Kimchi, Sauerkraut and Kombucha. She will explain how and why you can ferment vegetables and some of their health benefits. She will also give advice on the dos and don’ts of vegetable fermentation.
The featured image has been reproduced under a CC0 1.0 Universal licence.