Lacto-Fermentation Workshop

Fermentation has been used to preserve food for millennia, long before refrigeration was invented. Modern packaged foods are often sterile and chemically preserved, with “use by” dates for safety, all in the name of convenience. But that misses so much of what food is about.

Now more than ever, discoveries are being made about our relationship with microbes – particularly the ones in our large intestines, but also those on our skin, in our mouths, and just about everywhere.

Our large intestines are home to around 30 trillion bacteria. That’s as many human cells we have in our body, and they weigh about the same as our brain. We now know that they contribute to our health and wellbeing in multiple ways including:

- immune system regulation

- balanced inflammation levels

- supporting mood and vagal tone

- supporting liver function

- breaking down uric acid

- supporting blood clotting and bone strength

A great way to get back in touch with real food and support our microbiome is through consumption of fermented foods. Lacto-fermentation is simple and safe to do at home, transforming the taste and nutritional value of vegetables using only salt, a jar and time to ensure that the right kind of bacteria thrive and pathogenic microbes are kept at bay. 

In this hands-on fun workshop Martin will walk you through 3 different ferments which you will make yourself and take home with you in provided containers. You will also get to try a few mature ferments, and will take back a worksheet with recipes, instructions and ideas for new ferments to try at home.