This 3-hour morning workshop, followed by lunch around our garden room table, is designed to inspire and educate you on how to make the most out of your vegetable glut.

Some of what will be covered:

1. Basic Fermentation Methods

- Dry Salt Methods: Learn how to make delicious sauerkrauts.

- Wet Brine Methods: Perfect for preserving whole vegetables.

2. Traditional Pickling Techniques

3. The basics of Chutney Making

4. Dehydrating

- Explore dehydrating as a way to preserve your vegetables:

Each participant will make their own sauerkraut and take it home in a Kilner jar to ferment at your own pace, under your watchful eye.

10:00 a.m. - 1:00 p.m. Wednesday, 20th August 2025.

The workshop will end with a farmhouse lunch in the Glebe garden room.