The Art of Fermentation
March 28 @ 10:00 am - 4:30 pm| €70
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Lacto-fermentation is an ancient method of food preservation that also enhances the bioavailability of nutrients in food. People are becoming increasingly aware that our gut health is directly linked to our overall health. As much as 70-80% of our immune system resides in our gut. Including fermented foods in the diet helps to build gut health, improve digestion, prevent disease and reduce sugar cravings. These are just a few of the amazing benefits.
It is possible to ferment almost any edible plant, fruit or vegetable in almost any combination. After completing this course, you will go home with the knowledge and confidence to start cultivating your own ‘cultured’ kitchen. We will cover the basics, including sauerkraut, kombucha, kefir and more. This will be a ‘hands on’ learning approach and each participant will get to make their own sauerkraut to bring home, as well as their own kombucha starter.
What to bring: a head of cabbage to make sauerkraut as well as any other vegetables you would like to experiment with, a large chopping board and knife, a large bowl and a 1L glass jar. Also the more empty jam jars you bring the more ferments you get to bring home, so start collecting!
Please wear appropriate clothes to keep warm as you might be going into the gardens.
Material cost: €5
Course prices: €70 per course
10% discount for supporters
Courses are suitable for adults only.
For safety, children under 18 years are not permitted at the workshops.
Lunch & Refreshments
The Seed Savers Café will be open on each course day for lunch, serving soup, tea and coffee, and homemade cakes. The Café is vegetarian and uses organic ingredients from the gardens and orchards whenever possible.