Fermentation may be part of ancient history. It is certainly one of the oldest forms of preservation. But fermented foods are experiencing a renaissance: kombucha, kefir, sauerkraut and other fermentables appeal not only for their undoubted health benefits but also because they can be fun projects for cooks at all levels.In a world saturated with processed foods we have been persuaded that all bacteria is bad for us. But in fact, pasteurisation and preservative laden ingredients are robbing us of certain naturally occurring beneficial organisms that are continuing to be shown to be essential for good health.

Having real fermented foods as key elements of our diets is becoming ever more crucial and important. The elevated state of flavour and nutritive value is a bonus. The fact that we can make many of these foods ourselves is a real silver lining. The popularity of fermentation has sparked conversation amongst neighbours, friends and general community, sharing tips, scoby and mothers.

Dairy Flat Farm by Lake House welcomes you to the conversation in an intimate hands on class, in our Farm Lodge kitchen and dining space. They will work through their favourite recipes for kimchi, kraut, kombucha and kefir, then sit down to a farmhouse style light lunch of filled freshly baked baguettes, soup and glass of wine.