Fermented foods and cultured drinks are alive, bursting with beneficial bacteria and fungi. In our increasingly sterile environment they help to boost body's immune system and relieve symptoms of some medical conditions.

Fermenting is a very old method of preserving surplus harvest. With winter vegetables maturing now, learn how to ferment them to make delicious sauerkraut, rotkraut and kimchi as well as beet kvass.

Cultured drinks use fungal/bacterial starters to process sugars (such as lactose, fructose etc) in milk, sweetened tea and juices. Milk and water kefir as well as kombucha are the most popular drinks you can make this way.

You will have an opportunity to try these foods and drinks to help you decide which one you'd like to make at home. This workshop will be conducted by Margaret Mossakowska, who was introducted to the joys of making sauerkraut at the age of 3!

What to bring:

• a notebook to make notes
• a small plate/bowl, a small glass, a spoon and a fork for tasting food and drinks
  

Register by clicking on the "Register" button. If you have problems with registering, please email mmossakowska@yahoo.com.au