Wodonga nutritionist Anna Fogarty will host a fermenting workshop in North Albury on Sunday.

She said fermenting had myriad health benefits while getting people together to make food from scratch offered social connection. 

“It’s about getting back to basics and extending the shelf life of our food,” she said.

“It has benefits for gut health, it provides greater diversity in the gut bacteria and improves digestion.

“Fermentation also enhances the vitamins and minerals in the food itself.”

Participants will learn how to make kimchi, kombucha, fermented flatbread and fermented dip and pesto.

The workshop will run at Almar Organics, 10-11/39 Union Road, 10am-1.30pm.

Bookings are essential, phone Katie or Clint Hall on 0417 032 276.

The cost of the workshop includes fruit and vegetables for fermenting supplied by Almar Organics, salt and all other ingredients plus morning tea.

Participants will need to bring their own chopping board and knife; three tea towels; measuring spoons and cups; two wooden spoons; two glass or stainless steel bowls; two 1.5/2 litre airtight jars; and a 500g jar with a screw-top lid.