Fermentation is on the tip of everyone's tongue. We hear all about the benefits of eating fermented foods; healthy digestion, better mood, stronger immunity, and pay lots of money for small jars of goodness. Certainly, as a nutritional therapist, I regularly recommend probiotic foods to clients to support their gut health, hormones and immune systems.
But the true secret of fermentation is that it's really simple to do at home. With a few techniques and a couple of new habits, you could be gaining all that benefit for very little money. Fancy learning how? If so, come along to my fermentation workshop and hear all about it.
- Learn how to make sauerkraut. Bring home a jar with you. Plus try a seasonal ferment.
- Learn how to make kombucha, and take a scoby with you to get started straight away
- Learn how to make and use kefir and how to order your grains
- Try all of the above at a special tasting
You'll definitely learn something new and will get to try some new flavours.
Location: foodhugs kitchen, Glenageary, Co. Dublin
Next dates planned in 2020 include:
SOLD OUT: Thursday, 27th February at 8.00pm
Thursday, 19th March at 8.00pm (click to book)
Thursday, 30th April at 8.00pm (click to book)
If you'd like to treat the one you love to a voucher for a Fermentation Workshop, please click on the Webstore.
Here are some testimonials from previous participants:
"I really enjoyed this Helen, thanks so much for all of the information and the tastings! I can’t wait to make my Kombucha with my new scoby as well as try the Sauerkraut we made!"
"So welcoming, well organised, informative. I got all the tips I need to get started. and the tastings were 👌👌 thanks Helen! I'll send you a photo of my first batch 😊"
"Thank you again, Helen. Great class!!! I highly recommend the workshop. You are an incredible instructor. Everything was delicious. Can't wait to make the kombucha."
"I loved the fermentation workshop with food
hugs. It was great fun trying the different fermented food (sour kraut, kombucha, kefir, even fermented ketchup!)
and by the end of the workshop you have a clear idea how to start making your
own kombucha and other fermented food." Eli, Dublin