Fermenting is one of the most ancient and most widely used food and drink preparation techniques there is. If you love the tangy, savoury tang of sauerkraut, flavours of fermented veg, the delicate fizz of kombucha, the invigorating kick of kimchi, the delicate fizz of kombucha or the soothing calm of kefir, this is the course for you.
Fermentation is a transformative process that makes food not only more nutritious but also more delicious. By eating natural, whole and live foods, we can boost the profile of our healthy gut bacteria.
During this course you will be taken on a culinary adventure into the many realms of fermenting, exploring an array of krauts, kombuchas and lacto-fermented delicacies. By the end of the journey you will have your shelves lined with happy bubbling ferments and your fridge stocked with irresistible, meal-enhancing delights.
