Introduction to Fermenting

By ugc on January 31, 2018 in

Fermenting is one of the oldest methods of preserving and is known to enrich food by the action of bacteria and fungi. It is truly a living food!
Fermented foods increase the diversity of our internal ecosystem – gut flora – by introducing and feeding a wide range of beneficial organisms. Think about fermenting as packing health into a jar. In this two hour workshop you will be joined by Margaret Mossakowska, a sustainability educator, who will run a presentation about the benefits of fermenting.

She will then run a practical workshop where you will make a jar of delicious sauerkraut.