The ancient art of fermentation was on show at the Museum of the Riverina on Sunday as 24 locals learnt how to get the most out of their veggies. 

Instead of vinegar, lacto-fermentation uses the natural microorganisms in food. Lactobacilli break down sugars and starches, producing lactic acid which locks in vitamins and preserves flavour. 

Before the days of fridges, the method was all the rage.

“We’ve lost a lot of these traditional methods,” Emily Stokes from Fermaculture Farm said. 

“There’s been a bit of a resurgence, people are becoming interested in microbiomes and the scientific community are doing more studies into probiotic foods.”

Participants in the workshops pounded cabbage, garlic, ginger, chili and radish to make kimchi. Aside from a great tangy taste, it’s good for you. 

“There’s more Vitamin C in fermented cabbage than the veggie,” Ms Stokes said.