Discover these wonderful health-giving foods and learn how to make them

We are hearing more and more about gut health and the importance of the microbiome inside and on us. Sauerkraut and kombucha are just a couple of the rather expensive ‘new’ offerings in our supermarkets and trendy cafes.  And they are actually fairly easy to make at home.   Not only delicious, but with a fabulous and positive impact on our microbiome and digestion.

Jules Weldon, medical herbalist and passionate convert to ‘all things fermented’, is coming back to Balance to share with us her enthusiasm and knowledge for this workshop, which is Day 2 of our next 2-day series. 

We will taste the fermented vegetables made on Day 1 (24th January) and share our experiences with the group, to help our understanding about developing flavour.

Then we will taste home-made kombucha and several flavoured versions before watching Jules put together the ingredients that ferment together to make this delicious drink.  She will explain what a SCOBY is and how to look after it.  She will talk us through the steps of brewing and how we can work with flavourings.  How to store it and get creative with our left-overs.

Everyone will leave the workshop with their own starter SCOBY, full instructions and further recipes to begin our own brewing adventures at home.

No experience is necessary and it doesn’t matter if you haven’t been to our other fermenting workshops. The recipes presented will give those who came to our first series new material so that they can expand their repertoire.

To come along to the workshop on Friday 7th February 10-12 midday, speak to me at the studio or book your place online.