Join us in Am Bàrd Café for a practical workshop with Hannah Taylor from Gut Feelings Kombucha to learn two different techniques for fermenting vegetables - traditional sauerkraut and fermented vegetables in brine.

Studies in regards to the health benefits of regular consumption of fermented vegetables continues to grow. On top of this, fermentation is an amazing preservation technique to make the most of the high harvest seasons in Scotland and reduce food waste. Hannah looks forward to sharing her knowledge around the microbiological wonders that are happening during fermentation and how this links to our gut health - and overall health as a result!.

Participants need to bring with them: a chopping board, large sharp knife, large bowl, an apron and 2 jars with lids around 700ml.