Fermentation and Pickling Workshop

Spend the morning creating a sauerkraut, kimchi and selection of quick pickles to take home with you to enjoy and re-create again, using produce fresh from the CSA.

We will begin by heading into the field to harvest the cabbages, bringing them back to the kitchen to transform into kimchi and kraut. The morning will be full of shredding and combining with herbs, spices and salt; cabbages and fresh roots like carrots and beetroot.

The workshop will be rounded off by a light lunch at which there will be a chance to taste a variety of ferments and pickles.

Please bring 5 500ml jars with you so you can take your ferments and pickles home with you.