15/06/2026
The practice of fermentation dates back thousands of years. It provides us with a link to our cultural heritage through the exploration of ancient techniques and local traditions to food.
Many families would have been familiar here in Ireland with the use of buttermilk and yoghurt in the home for baking. Although the use of these has declined Fermented foods are seeing a rise in popularity due to research on the connection between Fermented foods and gut health.
In this workshop, we will bring fermentation into the modern day while acknowledging our collective heritage and the recipes that have been shared for generations.
We will focus on fermenting vegetables and particpants are invited to share their stories and recipes of Fermented foods .
We will have samples of fermented food to taste to include sauerkraut, salsa, kimchi to name a few.
Participants will go home with their own Fermented food.
Refreshments will be served on the day and to book Telephone or Pm Mabel on 07889042991 or email [email protected]
This workshop is kindly supported by Rural Area Partnership Incorporated
Wild.Life
