Lottie, our resident Chef has been fermenting for over 30 years and loves to share what she knows. You will learn how to make delicious lacto-fermented vegetables using the dry salt and the brine technique. Lottie will also give you an insight and tips on how to eat them. The workshop includes kombucha making and you will leave the workshop with your own SCOBY and ferments that you yourself have created.
Lottie will teach you tricks of the trade, how to use aromatics and spices and how to incorporate the rituals of fermentation into the rhythm of your everyday life .
The workshop includes tasting a selection of ferments and drinks to inspire you on your very own fermentation journey.
Suitable for guests AND Non- guests. No experience required.
€85/pp incl all materials and storage jars, & tastings.
English spoken workshop. French translation available upon reservation.