Join me at the Lacy Nook in Walthamstow for an hands-on introduction to the wonderful world of lacto-fermentation. All you need to make your own delicious and good-for-you lacto-fermented krauts and pickles are vegetables, salt and some patience.

We'll make sauerkraut and brine pickles using seasonal produce picked straight from the Wood Street Plot to Plate Edible Garden.You'll go home with a jar of each and an info/recipe sheet to keep. But, more importantly, you’ll take away an in-depth knowledge of the science and practicalities of lacto-fermentation and the confidence to pickle anything you fancy.

You'll also get to taste a variety of vegetable-based ferments for future inspiration.

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