Lacto Fermentation Made Easy

Hizz, fizz, bubble Come spend an evening in the kitchen to taste and make sauerkraut and kimchi!

Verena and Tanja are excited to welcome you back to our workshops all around holistic living here at Riverside!

Seasonally appropriate, they will be looking at how to naturally ferment goodies from the garden. Do you have an abundance of cabbages and carrots right now? Do you wonder how to boost your immune system, add probiotics to your diet in a cost-efficient way or simply try something new? A healthy and tasty way to preserve your autumn harvest and add variety to your table, lacto fermentation truly is an ancient method that has regained popularity in recent years. Various nutrition theories and diet trends such as slow food, keto, and paleo include lacto-fermentation as one of their pillars of good health - and rightfully so.

In spite of the myths surrounding this method of food preparation, fermentation is not difficult. It is a natural process that, if some simple rules are observed, will result in some very yummy additions to your meal plan. Homemade sauerkraut or kimchi also make excellent presents for loved ones ;)

In this hands-on 2-hour session, we will have a look at some of the basic principles of successful fermentation - and then get right into preparing some sauerkraut and kimchi for you to take home. We will provide all vegetables and other ingredients - you just bring a jar ;)

Limited to 12 participants. Registrations essential.

This workshop is proudly sponsored by the Riverside Community Trust. Please contact Tanja (education@riverside.org.nz) to discuss sponsorship options if you are struggling to meet the workshop fee or to enquire about more info.