P articipants will:

– Learn about what fermentation is and the long history it has in different cultures

– Be offered tastes of some fermented foods and drinks

– Make their own simple fermented foods to take home with them

Come along prepared to think, taste, make and share your experience.

About the workshop leader:

Deborah is a home cook who has been making fermented foods for herself and her family for the last 10 years.

NB This workshop will definitely be hands-on or perhaps more accurately hands – in.

Please bring with you:

– A clean large jar with tight-fitting lid (approx 500 – 1000 ml) – to take home sauerkraut

– 2 clean small jars (jam jar size) – to take home your other creations