Introduction to Fermenting Vegetables

We will go through the basics of lacto-fermentation - i.e. a natural process that preserves food and increases the presence of gut-friendly bacteria.

By the end of the workshop, you will know the different techniques for fermenting veggies, how much salt to use, what can go wrong and how to avoid potential issues.

There will be an opportunity to taste at least five seasonal ferments and you get to make a classic sauerkraut (fermented cabbage) to take home.
All ingredients and equipment is supplied so you don't need to bring anything, but a notebook is useful - we cover a lot in this workshop.

Themes discussed
● Food preservation
● Reducing food waste
● Gut health / Health & Well-being
● Seasonal growing

This workshop is led by Kelley Hann from Wild Life Health Coaching.
Venue: Garvagh High School site, 140 Main St, Garvagh BT51 5AE.

Contact a2VsbGV5ICEgd2lsZGxpZmUgfCBnbWFpbCAhIGNvbQ== or
send us a DM to book your space.
Spaces limited.

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