Get started with fermentation

In this workshop, we’ll demystify the art of lacto-fermentation starting with how to make sauerkraut and pickle seasonal vegies from either the garden or the market. We’ll cover both dry and wet brining techniques, how to add extra flavour, answer questions and cover essential tips  for fermentation success.

You’ll take home a jar of sauerkraut and pickled seasonal vegies, as well as the knowledge and confidence to get started fermenting without fears.

Book here