Workshop on how to ferment lavender sauerkraut and honey wine

An upcoming workshop at CyHerbia Botanical Park will show the ins and outs of fermenting nature’s goods. Led by food anthropologist Eleni Michael, Sunday’s afternoon workshop will use fresh herbs from Cyherbia’s gardens to make lavender sauerkraut and lavender honey wine.

With a background in food education, art and hospitality, Eleni has been focusing on fermentation since her MA in Anthropology of Food from SOAS University of London. Since then, she has been delivering educational workshops as well as curating events and art exhibitions on all things fermentation. She is a member of The Fermenters Guild, UK and a Food & Climate Shaper at the Future Food Institute.

Her workshop on Sunday will commence with an introduction to the concept of wild fermentation and gut health, with a glass of chilled herbal tea. A walk to the Cyherbia gardens will then take place to harvest fresh lavender to use for both the wine and the kraut.

Starting with the lavender honey wine, Eleni will talk to participants about mead, one of the most ancient fermented drinks, referred to as the nectar of the gods by ancient Greeks, where participants will get to make their own lavender mead from scratch to take home and enjoy in a few weeks.

Moving on to lavender sauerkraut, Eleni will then talk about the different types of kraut-style ferments from around the world, and their versatility depending on local ingredients and personal preference. This will be followed by a hands-on workshop on how to make your own lavender kraut which participants will also get to take with them.

Fermenting Workshop: Lavender Sauerkraut & Honey Wine

Led by food anthropologist Eleni Michael. July 10. CyHerbia Botanical Park & Labyrinth, Avgorou village. 4pm-6pm. €30 plus park admission. [email protected]