Lacto Fermentation (Making Sauerkraut, Kimchi & Salt Pickled Vegetables)

A two-hour hands-on workshop at The Fold teaching lacto fermentation, including making sauerkraut, kimchi and salt pickled vegetables.

Alex McAllister-Lunt runs a series of standalone fermentation classes at The Fold, each covering different skills and techniques for making fermented foods at home with a zero-waste focus. The first listed session covers lacto fermentation, teaching participants how to make sauerkraut, kimchi and salt pickled vegetables. The two-hour session is open to the public, with under-16s welcome when accompanied by a parent or legal guardian.