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Introduction to Fermenting - Vegetables and Drinks

Red cabbabe and open jar of kraut

£95 - With Katie Venner.  In this class we’ll make Sauerkraut and Kimchi and I’ll set you up to make Kombucha and milk Kefir at home. We’ll take a look at why fermented vegetables and drinks are good for you, and I’ll show you how to look after and store your ferments. You’ll go home with SCOBY’s for Kombucha, water and milk Kefir and pots of sauerkraut and Kimchi.

A SCOBY is a symbiotic community of bacteria and yeasts – your journey into this magical world is just beginning!

Delicious vegetarian and vegan lunch included.

Earlier Event: September 7
2 Places Left - Italian breads and pizza
Later Event: September 26
Sourdough for the home baker