Learn the art of fermentation including how to make sauerkraut, pickled vegetables and yoghurt.

Stock up your larder with these easy home-made treats! Pickling, sauerkraut and yoghurt making involve a natural process known as lacto-fermentation, harnessing the power of good bacteria to create delicious foods. In this workshop you’ll learn about how to bring the art of fermenting into your own kitchen and take home your own jars of sauerkraut and pickled veggies. We’ll also be demonstrating the yoghurt making process, so you’ll have the confidence to make yoghurt in your own kitchen.

Sauerkraut is a deliciously tangy shredded cabbage that has been fermented using the lacto-fermentation process. It’s possible to pickle a variety of vegetables such as carrots, fennel; cauliflower; radishes and onions using lacto-fermentation and we’ll also be making a mixed vegetable pickle during this workshop.

Yoghurt is both good for you and simple to make! In this workshop you’ll find out about yoghurt culture, pasteurising milk, sterilising containers as well as different yoghurt styles and recipes.

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Learn how to make your own sourdough! This hands-on workshop will provide you with the skills and confidence to start making your own delicious sourdough at home. We’ll be explaining the science behind breadmaking as well as demonstrating the key stages of making sourdough. This is a hands-on workshop where you’ll get to experience activating and maintaining the starter, as well as kneading and scoring the bread. During the course of this workshop, you’ll create a sourdough loaf to take home and cook. There will also be a demonstration of the baking process, and a freshly baked loaf for participants to taste test.

The price includes all ingredients, notes, tea/coffee, and a take home sourdough loaf to bake at home, as well as sourdough starter to get you on your way.

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