Fermented vegetables and fruits


At the workshop you will learn why fermented food is important, which fermented foods we know and that fermented foods are not just acidic. We will learn about three different ways of fermentation and break taboos about fermentation errors, perishability, storage and shelf life. Everything you need for a confident fermenter!

At the workshop we will prepare KIMCHI and APPLE-WALNUT CHATNI, something sour and sweet that is full of probiotics, nutrients, vitamins, minerals and bioactive substances.

By: Erika Gioahin

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