On this course participants will learn the basics of lacto fermentation including correct set up and equipment, salt and salt free fermentation and creative combination of ingredients.

In the morning we will explain and demonstrate basic principles use of equipment.

After a light lunch, we will introduce a selection of wild (and a few not so wild) ingredients and participants will each make and take home 2 ferments made using both wild or not so wild ingredients of their choice.

 
Wednesday 3rd April 2019
 
Saturday 6h April 2019
 

Details: 10am - 3pm  |  £90  |  Meeting at Forager in the Kent countryside map