Sauerkraut and pickles: a hands-on workshop

Fermented or cultured vegetables are easy to make and they are powerful superfoods. They help balance your gut flora, ease digestion and make your immune system stronger. We will use all kinds of vegetables and it will be a messy and fun hands-on workshop!

Fermented vegetables

Fermented vegetables have been through a process of lacto-fermentation. This means that  natural bacteria that are present on the vegetables feed on the sugar and starch in the food and create lactic acid. This process not only preserves the food but also creates beneficial enzymes, b-vitamins, Omega-3 fatty acids and various strains of probiotics.

Sauerkraut is known quite well, made with white cabbage. But there are lots of other exciting possibilities: to use red cabbage for example, or mix in garlic or ginger. Or to ferment carrots, parsnips, tomatoes, add spices. A favourite of mine is carrot sticks with garlic and ginger!

There will be space to make your own mixture and experiment. And you can bring your jar home.

Booking information:

When: Saturday 18 April 2020 2-4 pm

Where: Sunshine Room, The Park, Findhorn

Cost: £25 per person

Booking is essential as spaces are limited.

You can book via this link that will take you to Eventbrite.

Don’t want to use Eventbrite? Fill in the contact form below and I’ll send you an invoice with my bank details. Bookings are confirmed after payment.

Please bring some clean glass jars with lids if you have them, a bit bigger than jam jar size. I will bring some as well. I made a short video to give you an idea of which jars work and which don’t work so well.

Are you interested but not able to come? Leave your name here and I will let you know about any future classes.

 

 

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