Culinary Fermentation Workshops
Our guest, Clotilde Wuthrich, shares her knowledge and expertise for an introduction to culinary fermentation.
Explore the nutritional and flavour potential of seasonal fruits and vegetables from our garden through fermented recipes! A “fermentation-inspired” aperitif break will punctuate the workshop.
Natural Fermented Drinks: Fruit Kefir & Kombucha – Saturday, 14 March
Lacto-Fermented Vegetables: Kimchi and Red Cabbage Sauerkraut – Sunday, 15 March
This activity is conducted in French only.
