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Our main ingredient during the workshop will be wild garlic, which is one of the most abundant wild foods in UK.
As the season for wild garlic is so short it’s great to know how to preserve it for further months.
During this course I’m going to teach you how to make lacto fermented wild garlic. We’ll go through step-by-step process and everyone will take samples home.
The process I’ll teach you can be used to ferment other vegetables too, so this skill will give you long-term benefits.
I’ll also give you instructions on dehydrating, pickling and making wild garlic salts and oils, so we can all make the most of wild garlic throughout the whole year.
£35 pp including lunch and sample ferments to take home (please bring a jar)