Fermentation is as old as life itself and the diets of every traditional society have included some kind of fermented food. Raw, cultured vegetables help to re-establish and feed our inner ecosystem. Their friendly bacteria are a less expensive alternative to taking probiotics in capsules.
Also, when we ferment our own vegetables, the probiotic strains vary from batch to batch, providing a far greater diversity. With just a little patience, instruction and minimal supplies, it is fun to learn the time-honoured art and science of lacto-fermentation.
In this workshop, I will give an introduction to the process, to get you started and enable you to seejust how simple it is! (A note for anyone who is dairy-free, the ‘lacto’ does NOT refer to dairy).
Laurie is a Holistic Therapist, artist and allotment holder who is never happier than when turning her home grown veg into healing foods, supporting a lifestyle that nourishes body, mind, spirit and environment.
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