Gifts from the Land is a series of workshops led by Scotland-based artists and craftspeople sharing with you their carefully developed knowledge on working with natural materials – inviting you to grow your creative practice and connect more deeply with the land around you.
Join Heather Blair, also known as Bad Gal Boocha, for an afternoon of exploring fermentation processes to connect with ourselves and the land.
From kombucha to sauerkraut, you will learn about the benefits and practical processes involved in fermenting food and drink. Making these at home is fun, more sustainable, cost-effective, and easier to incorporate into your daily life.
Recently, there has been increased attention to the importance of diverse diets, and fermented foods should be a key component. Tim Spector, a scientist and nutritionist, recommends consuming three fermented foods daily.
Kombucha is a fermented sweet tea made with a symbiotic culture of bacteria and yeast (SCOBY). Sauerkraut consists of finely cut raw cabbage that various lactic acid bacteria have fermented.
We will also discuss lacto-fermentation in general and provide ideas for other foods that can be fermented in this way.
The workshop begins with a mindful walk through the garden, during which we will engage our senses with the colours and textures of our surroundings. Together, we will reflect on our connection to the more-than-human world and the holobionts that sustain life, such as soil. Heather will then introduce us to the fascinating world of fermentation and different types of fermented food and drink.
After a light lunch, she will demonstrate various fermentation methods. Participants will gain theoretical knowledge and practical experience and receive a take-home guide for further reference after the course.
No prior experience is required for this workshop. Please bring a mixing bowl and an airtight glass jar for your sauerkraut. All other resources and equipment will be provided. This workshop is recommended for individuals over 16. Please meet at the Visitor Centre upon arrival.
Our cabbage will be provided from East Neuk Market Garden.
About Our Workshop Lead:
Heather Blair founded Bad Gal Boocha (2019 – 2024) to produce kombucha using the freshest local ingredients. Although kombucha is increasingly available in stores, it often lacks the same benefits as small-batch brews due to different fermentation processes and a lower presence of live cultures. While Heather has since closed Bad Gal Boocha and returned to nursing, we are excited to collaborate with her and benefit from her incredible expertise.
