In this workshop, the founder of the Edinburgh Fermentarium, Ruth Munro, will introduce us to the delicious and nutritious world of fermented vegetables. We will learn how to make kraut and kimchi using techniques we can also apply at home — a brilliant use of any leftover veggies!
The techniques you will learn have been used for centuries across the world. The result is a tangy treat that not only packs a punch in the flavour department but is full of health-promoting nutrients and bacteria.
Participants will make their own kraut and kimchi to take away and ferment, with various optional ingredients for a personalised and seasonal twist. There will also be tasters of fermented food and drinks.
