We are hearing more and more about gut health and the importance of the microbiome inside and on us. Originally a food-preservation technique from our grandmothers’ era, fermentation of food is now all the rage. Kimchi, saukraut, kombucha and kefir are all beginning to appear on supermarket aisles and in Sunday paper magazines.
Jules Weldon, medical herbalist and passionate convert to ‘all things fermented’, is coming back to Balance to share her enthusiasm and knowledge with us for Day 1 of this two-part practical workshop.
This workshop is suitable for beginners as well as those wanting to further their knowledge and expand their repertoire.
Jules will introduce us to a range of fermented foods. We will learn how to lacto-ferment vegetables, taking our own away with us to ferment at home. This is hands on and you will need to bring some basic equipment with you.
To secure you place on these workshops click through for Part 1.