During this 2-hour Workshop, you will learn how you can simply and easily, make your own delicious style of Kimchi/Sauerkraut, by Lacto-fermenting foods, such as Onions, Cabbage, Carrots, Cauliflower, Peppers, and many, many more types of veg.
Lacto-fermenting is very simple to prepare and even simpler to make and it requires little to no equipment. Once fermented your Kimchi/Sauerkraut, becomes a natural source of billions upon billions of virtually FREE gut friendly probiotics that would cost you a small fortune if bought from a shop, and the natural fermenting process releases nutrients that would normally be hard for the body to process and absorb.
Foods that have been Lacto-fermented, can be stored almost indefinitely, and seem to get tastier the longer they are kept.
All students will get to taste several batches of Kimchi/Sauerkraut that Mark has made ranging in strength from mild to mature. Students will also get to make, and keep, their own uniquely delicious style of Kimchi/Sauerkraut for themselves made from any of the vegetables and spice combinations that will be available at the workshop.
Plus, a little known, BONUS, tip for fermenting and storing your Kimchi/Sauerkraut that makes the whole process a doddle!
This Masterclass is a must for all Survivalist, Preppers and Bushcraft enthusiasts who enjoy a good pickle or two!
