Ferment to Rewild Yourself

Using veg from the garden, we'll cover the fundamentals of wild fermentation. We'll make sauerkraut, a brined veg and a kimchi to take home and ferment on your bench. 

After lunch, we'll have a talk and a demo on milk kefir, and then we'll each make our own kefir cultured butter.

This is a hands-on workshop. In true Fermentary style, you'll take home your beautiful ferments in Fowlers jars with an airlock, and a spare plastic lid to sit at home while it ferments - and your freshly made kefir butter.  

Saturday 30th November, 10:30 - 2pm