Learn the millennia-old art of fermenting at this workshop run by Margaret, one of our members.

Fermenting is a very easy method to preserve vegetables and fruit without heat treating, which means there's no loss of nutrients. Eating fermented food supports gut health and the immune system, so it's a skill worth learning!

You will have an opportunity to make your own kraut, kimchi and brined ferment. Bring clean 0.5 litre jars with lids and garden-grown vegetables (cabbages, beetroots, carrots, turnips, Jerusalem artichokes, onions, garlic etc). There will be more jars and materials available on the day, if you cannot bring your own.