Wednesday 7th February, 7pm to 8:30pm Michelle Cann, String + Salt
Start your fermentation journey off with some simple sauerkraut and kombucha.
Prepare yourself for the oncoming season with tips and tricks for achieve great results from your harvest. Traditional fermented and cultured foods and drinks, beside being a tasty accompaniment to many meals can nourish your gut flora with a wide selection of healthy bacteria. This class will cover sauerkraut, kombucha and dairy kefir.
Michelle will guide you through the best produce to ferment, how to prepare it and provide the right environment to begin a healthy ferment.
You'll also get your own SCOBY to take home to look after and grow.