Summary information

Explore the role of fermentation in food preparation, its health benefits, and the many forms fermented food can take. We’ll prepare sauerkrauts, salsas, kvass, kimchis, sodas and beers, sourdough breads, kombuchas, kefirs … And as the week progresses, we’ll explore our growing sensitivity to the wisdom of the plant world by letting our collective imaginations loose to try new combinations of flavours and techniques. Those living locally can take some away with them (and anyone else who can fit them into their luggage). Those who are staying on for the Permaculture Design Course immediately afterwards can sample them too and start to pass on what they’ve learned to other participants in the PDC.

Booking and further information
Dates and times
17 June 2019 to 21 June 2019
Clio Wondrausch, Laura Williams, Wendy Howard
Venue information

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