Limited spaces, book via Eventbrite.

Join us at Velocity Café for a practical workshop with Hannah from Gut Feelings Kombucha to learn two different techniques for fermenting vegetables - traditional sauerkraut and fermented vegetables in brine!

Studies in regards to the health benefits of regular consumption of fermented vegetables continues to grow. On top of this, fermentation is an amazing preservation technique to make the most of the high harvest seasons in Scotland and reduce food waste. Hannah looks forward to sharing her knowledge around the microbiological wonders that are happening during fermentation and how this links to our gut health - and overall health as a result! It is AMAZING!

Participants need to bring with them: a chopping board, large sharp knife, large bowl, an apron and 2 jars with lids around 700ml.

Hot drinks will be available between 6 - 6.30pm. The workshop will start at 6.30pm.

There are limited spaces for the session so please only book if you are able to attend. Places are usually £40 for this workshop but this particular event is supported by funding provided by the Highland Community Waste Partnership.

NB: One requirement of the funding is that we collect feedback from participants about the event. You will be asked to fill out a feedback form at the end of the session.

Photography: We will also take photographs during the session for sharing on social media and reporting purposes. By signing up, you are giving consent to having your photo taken. If you are not comfortable having your photograph taken, please let us know.

Attendance & cancellation policy: Please only book a ticket if you know you are able to attend. If your plans change, you must cancel your ticket and let us know with at least 48 hours notice of the event start time so that others can attend.

For any questions or accessibility requirements, please email HCWP@velocitylove.co.uk