On arrival guests will receive a complimentary glass of kombucha and some home made gut heathy canapés such as smashed avocado on dehydrated flaxseed crackers and beetroot houmous with kale crisps. Our head chef Evan Richardson will then give an introductory talk about High Mood Food and how it began- the importance of including fermented foods in your diet and the different ways that they can be incorporated into everyday life. We will then set guests up at their work station and equip them with a stainless steel mixing bowl filled with shredded vegetables and a little bowl of salt.
As well as some sterile gloves, an apron and a glass jar. Then it's really all about getting hands on with the Kraut. Participants will massage their veg, breaking down the outer cell wall and reducing the volume of the produce. Once the vegetables have been reduced down they can be put into glass jars and sealed. These jars are for participants to take home and keep in their fridge, naturally fermenting until they are ready to consume. After the kraut has been made, guests will have the chance to chat to our team and ask any questions. Finally a gluten free, refined sugar free sweet treat platter will be served alongside more kombucha.