Learn the art of fermentation, including how to make sauerkraut, pickled vegetables and yoghurt.

Stock up your larder with these easy homemade treats! Pickling, sauerkraut and yoghurt making involve a natural process known as lacto-fermentation, harnessing the power of good bacteria to create delicious foods. In this workshop, you’ll learn about how to bring the art of fermenting into your own kitchen and take home your own jars of sauerkraut and pickled veggies. We’ll also be demonstrating the yoghurt-making process, so you’ll have the confidence to make yoghurt in your own kitchen.

Sauerkraut is a deliciously tangy shredded cabbage that has been fermented using the lacto-fermentation process. It’s possible to pickle a variety of vegetables such as carrots, fennel; cauliflower; radishes and onions using lacto-fermentation, and we’ll also be making a mixed vegetable pickle during this workshop.

Yoghurt is both good for you and simple to make! In this workshop, you’ll find out about yoghurt culture, pasteurising milk, sterilising containers, as well as different yoghurt styles and recipes.

Accessibility: The Link building has an accessibility ramp and accessible bathrooms.