Lottie, our resident Chef has been fermenting for over 30 years and loves to share what she knows.
You will learn how to make delicious lacto-fermented vegetables using the dry salt and the brine technique. Lottie will also give you an insight and tips on how to eat them. She will teach you tricks of the trade, how to use aromatics and spices and how to incorporate the rituals of fermentation into the rhythm of your everyday life .
The workshop includes:
Kombucha making and you will leave the workshop with your own SCOBY
Lacto fermenting - dry salt method
Lacto fermenting - brine methods
Lunch
You will take home the ferments you make
Everybody is welcome. No experience required. You do not need to be a guest here.
€75/pp incl all ingredients & tastings.
English spoken workshop. French translation available upon reservation.
4 spaces only. Please note that the workshop will only run with a minimum of 3 participants.