I held another fermentation event in Common Ground on the 4th February. It was a full room once again and we demonstrated making a large batch of sauerkraut in class and talked through:
The importance of live culture ferments, as a food, to increase the bio availability of vitamins and minerals, and to preserve food.
Kombucha, primary and secondary ferment
Milk Kefir
and Ginger bug to create your own easy healthy traditionally fermented probiotic sodas such as ginger ale.
The next one will take place in the same venue on the 25th February. See the attached poster for all that we will cover.
Booking essential to secure your place.
