Meaghan will present a hands-on workshop making a big batch of kraut. Exact time to be determined – there will be a single workshop at an appointed time and a Q&A session throughout the event. Come and learn everything you’ve ever wanted to know about lacto-fermenting vegetables and dig your hands into some cabbage.
The lacto-fermentation process enhances nutrient absorption and enriches biodiversity of gut flora. It is a form of activism in itself because it challenges conventional forms of preservation. Meaghan says, “I’ve been playing with my food and microorganisms for several years now. I look forward to sharing what I have learned with you!”