Fermented food is highly nutritious, an energy free way of storing food and comes packed with flavour.
During this workshop you will help to prepare a batch of vegetables for fermenting to take home while discovering some of the science behind the process, including how to prepare your own fermentations safely.
Dr Colin Trier ferments his own vegetables and regularly teaches fermenting workshops and Dr Victor Kuri, Food Microbiologist Lecturer at Plymouth University will provide you with some fascinating insights into this sustainable, ancient food art.
Booking essential: maximum 20 places.
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