Fermentation is one of the oldest methods to make food keep. Sauerkraut probably is the most well-known fermented vegetable, but other vegetables can be fermented the same way (Kimchi). To make Kombucha or sour dough bread, a culture is used to start the fermentation process. Fermented foods can improve digestive health and they also taste good!
This course is hands-on, and you will learn the principles of how to make fermented vegetables (Sauerkraut/Kimchi), sour dough bread, cider vinegar and kombucha.
There is additional costs to learners purchasing items required eg vegetables, herbs and spices and jars. Full list is on the course information sheet provided once payment of course fee has been received.