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.