Kimchi & Sauerkraut

Lacto fermentation made easy! Come spend an afternoon in the kitchen exploring the craft of vegetable fermentation. We are going to taste and make a variety of naturally fermented vegetables, including kimchi! Verena and Tanja will be looking at how to preserve and enhance goodies from the garden without the use of sugar or vinegar.

Do you have an abundance of cabbage and carrots in the garden 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 re-gained 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 which, if some simple rules are observed, will result in some very yummy additions to your meal plan. Home made 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 ;) This session could inspire you to further delve into adventures in the world of gut friendly delicacies... exciting!

Limited to 12 participants. Bookings are essential. Bookings close Friday, 10th May at 2pm.

This workshop is proudly sponsored by the Riverside Community Trust. Please contact Tanja (at education@riverside.org.nz) for workshop questions or to ask about sponsorship options.