Lacto Fermentation with Newlyn Fermentary

It is science but it's not rocket science. Lacto-fermentation is a process that has been around for ca. 9000 years. Its primary purpose was to preserve food over the winter months – before pasteurisation, before refrigeration, before thermometers and sets of scales.

Lacto fermentation is one of the oldest methods of fermentation, which has been gaining popularity recently because of the number of associated health benefits. 

Join Rachel, co-Founder, of Newlyn Fermentary for a lacto fermentation workshop on her favourite summer ferment - and how to eat it!

We'll let the seasons guide us and will make a large jar of sauerkraut or kimchi using fresh seasonal produce from one of our community growers. 

This will be an hour masterclass, with a delicious snack at the end incorporating the ferment that we have just made. 

All equipment and ingredients supplied as well as written guidance with notes, measurements and recipe…