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10am – 2pm
Join Josephine at The Garlic Farm for an interactive fermentation workshop. Learn all about fermentation, from the history of Kimchi to the health benefits of Kefir and Kombucha. In a 3 hour workshop, Josephine will teach you how to make your own Kimchi, Milk and Water Kefir and Kombucha before sitting down to a fermentation inspired vegetarian lunch in The Garlic Farm Cafe. At the end of the day, you will take away 1 ltr of Kimchi, milk Kefir grains and a kombucha SCOBY so that you can continue fermenting at home.
£45 per person including workshop & lunch
Born and raised on The Garlic Farm, Josephine Boswell is a festival caterer, chef and fermentation enthusiast. Since her childhood days of making some of the original Garlic Farm pickles, Josephine has been experimenting with fermentation in all its forms. Now based in Bristol where she runs cookery workshops and event catering whilst studying permaculture and practical sustainability.