Celebrating 21 years of
Kefir, Kombuca, kimchi, miso, sourdough all have one thing in common – the cultivation and encouragement of active fermenation. This far healthier method of preserving has been around for centuries, however due to its varying results, it is rarely used commercially.
Join us to discover the art of home fermentation in order to reap the benefits of these healthy bacteria.
R655.00 incl. VAT
You will be working in a professional kitchen, so wear comfortable shoes and keep jewelry and make-up to a minimum and hair tied back. An apron will be preferable.