Thursday 9th November, 6:30pm to 9:30 Anthony Branson, String + Salt
An introduction to making and using fermented plant foods
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Once the realm of food preservation, fermented foods are now becoming recognised for their health benefits, particularly with gut-health.
This introductory class will take through the science behind the health benefits of fermented foods as well making and storing sauerkraut, kimchi, kombucha and more. You'll get your hands dirty making sauerkraut to try in some different dishes on the night, plus learn the techniques to a perfect batch of kombucha.