Please note the email confirmation of your booking also acts as your event ticket.
Learn how to ferment your own seasonal sauerkraut and delicious autumnal pickle in an introductory workshop.
This two-hour session introduces the basics of fermentation and shows participants how to make a kraut using seasonal and local produce. A tasting introduces different methods of flavouring preserves and ways to combine ingredients.
Take away a jar of your own unique ferment and pickle, a workbook on the techniques covered and the skills to create your own pickles at home.
All ingredients and jars are provided.
Candyce Dryburgh is a material researcher, baker and self directed biologist. Her work focuses on using waste to investigate materials and her passion is finding ways to reduce waste in the home by fermentation.