Fermented Food: Of Cabbages & Kimchi

From sauerkraut to sourdough, kombucha to kimchi, fermentation educator and advocate James Read is on a mission to make home-fermenting accessible.

Beyond their trendy image, fermented foods are cornerstones of many culinary cultures, vital as a means of preservation, sustenance and food security. James will give a demonstration, recipe ideas and lots of stories about the surprising history and microbial wonder of fermentation, and even a sample of Tepache!

‘…brings a freshness to the subject, which gave me an itch to do more of it’ –  Bee Wilson