In earlier times, people knew how to preserve vegetables for long periods without the use of freezers or canning machines.
This was done through the process of lacto-fermentation. Not only does this preserve the foods, it also enobles it, as proves by their taste, aroma and health-giving properties.
If you would like to acquire this ancient art, come and join us for a fun morning of learning and fermenting!
Our teacher for the day is Shadiya Kingerlee, an experienced and passionate fermenter.
Date: Saturday, 24th of September 2022;
Start: 10 am
Location: Silves
55 eur, with a delicious, nourishing lunch included. From our popular chef Olivia Kirschner!
For more information please send me a pm.
Thanks for sharing!