The workshop will cover:
Benefits of fermenting food, including the history and cultural aspects of fermentation.
The benefits of lacto-fermentation: taste, health & preservation.
The “rules” of fermentation.
Step-by-step fermentation of sauerkraut, sourdough bread, kombucha, kefir dairy, kefir water, fermented nut cheese, beet kvass & condiments.
Common mistakes – how to prevent them and how to fix them.
Fun facts about fermentation.
How to include these foods and beverages in your diet.