This event has now finished
Josephine will be back at The Garlic Farm on the evening of 18th April for an interactive fermentation workshop. Learn all about the ancient art of 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 using locally grown, organic vegetables, Milk and Water Kefir and Kombucha. There will be tastings throughout the evening followed by a vegetarian, fermentation inspired light supper.
At the end of the workshop, you will take away a Kilner jar of Kimchi, milk Kefir grains and a kombucha starter (SCOBY) so that you can continue fermenting at home.