“Fermentation” creates “superfoods” celebrated around the world for their health benefits (digestive tonics, probiotic, antioxidant rich). Our workshop covers Kombucha (fermented tea), Sauerkraut (lacto fermented cabbage), Kimchi (Korean fermented vegetables), Kefir (milk and water), Rejuvelac (fermented grains), Miso and vinegars with practical sessions and tastings of ferments and you will receive a comprehensive handout with all the recipes. Gain confidence to start fermentation at home or improve your skills with new recipes and ideas. We will also share some starters and scobies to take home.

When we started fermentation courses in 2013 this ancient food preserving technique was little known in Ireland and hardly any fermented foods were available in shops except the odd jar of sauerkraut. 14 years later this has completely changed and fermented foods and drinks has become trendy. There are now dozens of small scale producers all over the country and fermented foods and drinks are available from farmers markets to super markets. On the other hand the movement to master the technique of fermentation is still growing and the thrill and excitement in making your own ferments is unabated.