Before refrigeration and preservatives we ate some type of fermented food daily. If we look at cultures worldwide they will come with their typical fermented food depending on what grew in abundance at a certain time of year in their area.
For example Sauerkraut in parts of Europe, Kim Chee in Asia, Fermented milk in parts of Europe, fermented milk with Kefir in Russia, corn, known as smelly corn with Maoris, fermented berries with parts of our Australian aboriginal people and the list goes on.
In this workshop, Sue Wilson will demonstrate how to make fermented vegetables.
You will get to taste all of what we cook and take home your own jar of fermented vegetables.
Bring a bowl and a jar with a lid - everything else is supplied.
What people have said about our workshops:
"Very informative, casual and relaxed. Great explanation about food and how it works with the body. 10 out of 10!"
"Fun, great copmany, great atmosphere, beautiful lecturer, such a treat."
"Excellent knowledged. I'm nourished inside and out!"
"It was so relevant to me and my journey. I'm totally inspired."