Join Margaret Mossakowska for an online demonstration on how to make simple brined lactoferments from seasonal vegetables. This method works for root vegetables, chunky kimchi, whole gherkins and more... Learn how to prepare the vegetables, which salt to use and how to make sure these ferments will last in long storage. You will have an opportunity to ask questions and will receive a few recipes after the workshop!

This event is for members only. Please register and you will be sent details of the Zoom meeting