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Fermented foods have substantial health benefits and although it can be daunting, you can do it yourself at home without much effort. In this two-part course, participants will be introduced to the art of pickling: non-fermented (quick-pickle) and fermented processes.
Learn about the history, significance, and health benefits of pickling. Experiment with fresh vegetables, fruits, herbs, and spices, and create unique and exotic fermented pickle recipes.
A ticket includes two sessions: Sunday 5 November and Sunday 12 November.
Course
Workshops
