- Event date:
- 19th April 2020
- The Sill: National Landscape Discovery Centre
This event is currently postponed. We will be contacting ticket holders directly.
Lacto-fermented wild garlic is one of those must-have wild food preserves. It is easy to make, delicious, incredibly good for you and so versatile in the kitchen.
Lacto fermentation is a traditional method used to preserve foods. Today it is probably most well known in the form of the Korean superfood Kimchi. Rich in beneficial cultures they help support gut health and general wellbeing and most importantly taste delicious.
Join Northern Wilds for this introductory session to the art of Lacto Fermentation that will give you hands-on experience in this method of preserving fresh food. You’ll learn some gourmet culinary tips on how to use in your kitchen and you will make your own jar of fermented wild garlic to take home.
We are holding three ninety-minute workshops at 10am, 1pm and 3pm. Please book the correct ticket below.
Not suitable for children.
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