Locking in Flavours while Unlocking Nutrients
A half-day workshop which aims to extend the garden harvest and expand the seasonal palate through vegetable fermentation.
Explore the basics of lacto-fermentation while mixing locally grown vegetables and herbs to create interesting condiments.
Fermentation boosts the nutrient value of food. The cultured bacteria act to allow more absorption of minerals into our bodies, while also producing vitamins and enzymes that benefit our digestion.
This is a hands-on workshop where participants will be chopping and tasting as they go, and bringing home with them a handful of fresh, new ferments.
September 22 (1:00pm – 4:00pm)
+$15-20 material fee
Snacks included. All dietary needs accommodated.