Learn about the transformational fermenting process.
Make lacto-fermented vegetables from the seasonal harvest.
Discover traditional methods of making grains, dairy & pulses more digestible.
Learn how to make the Japanese pickled plum, umeboshi.
The day includes both theory and practical sessions.
There are lots of ideas & tastings plus recipes & goodies to take home.
You can even buy a signed copy of Daphne’s book at a 50% discount
This practical one day workshop costs £95.00 and includes all ingredients and a lunch of tantalising tastes.