Sauerkraut / Preserved Lemons / Fermented Garlic
“Salt is the only rock directly consumed by man. It corrodes but preserves, desiccates but is
wrestled from the water.”
– Margaret Visser.
Join us and swim into the sea of salt!
Salt fermentation is an ancient preservation method that helps to keep the structure of raw fruits and vegetables intact, maintaining their crunch! It improves flavour, adds depth and tempers the fermentation process, amplifying all the nutritional goodness of a seasonal harvest to be enjoyed throughout the year.
We will be preserving the humble Scottish staple – cabbage – to create homemade sauerkraut, and preparing preserved lemons and fermented garlic, with samples of how it can be incorporated into domestic cooking.
Booking essential
Suggested donation: £5
