Join us in the Husk kitchen for an evening of fermentation including a hands-on sauerkraut workshop where each participant will make their own 1 litre jar of kraut to take home. Throughout the session we will discuss the principals of fermentation, how to sterilise properly for successful fermenting at home, the benefits of eating fermented foods, and a myriad of recipes ideas for including fermented foods into your daily lunches and suppers.

We’ll round off the evening with a light supper, including a glass of kombucha and nibbles which showcase some fermented foods made here at Husk - creamy hummus topped with fermented hot sauce with crudites and crispbreads, and oat crusted pheasant nuggets with kimchi mayo.

Each participant will leave with a 1 litre jar of thier handmade kraut, and recipes for Husk’s Kraut and Kohlrabi Kimchi.