Vegetable fermentation 16th Feb
It’s time to fill your kitchen and your gut with healthy and delicious live-culture foods. Get confident with vegetable fermentation and get creative! Vegetable fermentation can seem daunting but it is actually very simple (much easier than sourdough baking or kombucha making) and is a great way to feel empowered in the kitchen.
During this live online workshop you will learn how to ferment vegetables at home, getting to know the process and biological principles. I will introduce some fermentation traditions from around the world and the potential health benefits you can get from eating fermented foods. This is a practical course so everyone will be making some ferments in their own kitchen. A list of basic ingredients and tools will be sent out ahead of time.
NOTE: this workshop starts at 13:00 Central European Time (CET) – check you timezone!
Who’s it for
This course is open to all levels, from total beginners to seasoned sauerkraut makers, and from avid shoppers to market gardeners looking to branch out.
Place
Zoom
Cost
50€
Sign up
Complete and send you the form below and you will receive a confirmation email with payment information – you are booked in on receipt of payment.
Kursledare
Brigid Lefevre
For over a decade, I’ve had the privilege of sharing my passion for fermentation with students in schools, colleges, and private groups. My journey has been deeply rooted in a love for small-scale organic agriculture, where I dedicated years to nurturing a vegetable garden and operating a fermentation CSA in beautiful Sweden.
For the last three years, I took on the exciting role of leading a groundbreaking EU-funded project. This endeavor is close to my heart as it aims to not only promote but actively foster an increase in the production and consumption of fermented vegetables on a national level. It’s been an incredible journey, and I’m grateful for having had the opportunity to contribute to the growth and positive impact of the fermented food community.
