Tempeh & Jamu - Traditional Indonesian Fermentation Workshop date:March 14th 1pm - 4pm

Tempeh & Jamu - Traditional Indonesian Fermentation Workshop date:March 14th 1pm - 4pmTempeh & Jamu Traditional Indonesian Fermentation Workshop Due to the recent fires, this workshop will now be held in Trentham at Acre of Roses As the weather will still be warm, it'll be the perfect time to explore ferments that thrive in natural heat protein rich, gut friendly, and surprisingly light on the body. In this hands on workshop, we'll share the traditional techniques we learned in Java, making both tempeh and jamu (Indonesia's ancient

480mls of our milk kefir - from which you can turn into 4+ litres

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Pushing against the tide: A snapshot of sustainable animal husbandry through a farm in western Austria

And the milk

these ceramic forms are made with a porcelain clay for strength

Must be kept refrigerated - it is full of life

But you don't need to

Flavouring techniques to create your own signature drinks

It's a pricey little egg - but actually

The pot is glazed with a clear gloss inside

Made at the Pyewacket’s Shrub Factory and Shop in Ballina

1 x jar of kimchi (your choice white