Want to learn how to make simple, nutritious and delicious ferments in your own home? We’ve designed this practical, hands-on learning experience just for you, showing you how to make: Tempeh (soybeans inoculated and fermented with rhizopus spores), Sauerkraut and kim chi (both wild ferments based on salt and cabbage), Pickles (with vegetables), Country wine (using seasonal fruits), Sourdough bread, and Yoghurt. Skills that will be useful for the rest of your days! We’ll also feed you a delicious and nutritious lunch featuring all things fermented from locally sourced, chemical-free and homegrown produce. Students receive A jar of sauerkraut which…