Learn how to make classic sauerkraut, kimchi, beet kvass and other veggie ferments.

Get your head around the magic of SCOBYs for Kombucha, grains for Kefir, mothers for vinegar and take some starters home. 

Learn how to make simple, tasty, traditional raw cheeses.

Tutors: Trish Allen & Marianna Van Ginkel

Cost: $155 per workshop

Book here:

https://www.resilientliving.nz/copy-of-pdc