Introduction to home ferments with participants making their own pot of product to take home. Selection of vegetables provided. Learn types of ferments, vegetable to use, yoghurt making, Middle Eastern pickle style. Olive curing, cider and other wine making, preserving limes and lemons.
Minimum of 4 people to run this class, no more than 10. So book early and reserve your place.
Date: Saturday November 4th
Times: 3 hours 1-4pm
Cost: $40 per person