Eating hyper-processed global foods negatively impacts our bodies and mental health, increases plastic consumption and perpetuates capitalist notions of financial and environmental greed.
Fermenting foods is a cultural revival; promoting local, seasonal food, traditional preservation techniques and good gut health. This beginner’s class will give you a taster on how to ferment your own food at home, whilst reflecting on the global nature of our consumption habits.
Please bring your own jars with lids (any size).
Image: Lactofermenting Workshop at Bloc Projects, Sheffield. Photo by Peter Martin.