Learn how to ferment your own seasonal sauerkraut and delicious autumnal pickle in this 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.