How do you create colourful ferments in your kitchen using plant material and microbes readily available? Join me in the BPCG barn and explore the world of wild and cultured microbes to create an explosion of tastes in your kitchen. We will be starting the year learning how to make a probiotic-rich and liver-supporting beetroot kvass and a delicious seasonal kimchi that will transform your condiment space. 

To take part in the session please bring:

-       Two 1/2 litre jars, washed and rinsed
-       A curious mind!

No experience or skill necessary, all welcome!

Book HERE