This day is for folk already familiar with the basic principles of fermented vegetables and drinks, who want to expand their repertoire of recipes and are interested in the impact of fermented foods on their health.
Research into the importance of probiotics and prebiotics for gut health & general health is expanding all the time and fermented foods are often both probiotic & prebiotic. We will talk about the gut and why caring for its health has so much influence over the rest of our health. And why fermented foods and drinks have so much to offer in supporting gut health.
Katie and Jo have planned a day where there is plenty to sample, lots of information and some inspiring and practical hands-on sessions. You are also invited to bring a sample of a ferment you have made to share with the group, as they know that you’ll also learn a lot from each other.
Places are limited and they plan to be outside (under cover) for some of the day. The day runs 11.30 to 5.30 with the option of staying on until 6pm and enjoying a sourdough pizza at the Tracebridge weekly Pizza Night.
Ferments you will make:
Fruit shrubs a.k.a. drinking vinegars
Ginger Beer
New Kombucha and water kefir flavour combinations
Fermented tomato ketchup
Fermented chilli sauce
Quick Summer fermented salsa
Please bring your apron with you!
Hosted with Jo’s partner-in-brine, Katie Venner of Tracebridge Fermentarium.
£85 - Book tickets here
“I believe passionately in prevention rather than cure and I am working to help anyone who will listen, gather the information they need to enable them to take responsibility for their own health.”
