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This is a Fermenting ‘101’ class, where you will learn 3 main techniques of vegetable fermentation via our favourites - Sauerkraut, Kimchi, and a brined veg. depending on what's in season.We'll talk different preserving techniques, equipment, salt and and then after a ferment fueled light lunch, go on to do a show and tell on some other well known ferments like Beet Kvass, and the family of SCOBY’s (Symbiotic Cultures of Bacteria & Yeasts better known as Kombucha, Tibicos / Water kefir and Milk Kefir) that we rely on.
Whether you are a beginner or someone who has been fermenting for a while this is bound to fill you up. You will come away with a head full of ideas, a plethora of jarred goodness to continue to ferment as well as a solid base for exploring further. And confidence to make your own recipes and flavours.
As this is a long workshop we also make time to sit down for a break, a chat and a bite to eat, including fermented foods and drinks to taste.
You will take home everything you make in lovely big jars.
Kimchi
Sauerkraut
Seasonal lacto-fermented pickles or seasonal veg.
Recipe Cards
a Fermentary Tote Bag
This workshop has always been very popular - the milk kefir portion is on the same weekend for those who want that too and have traveled.
This workshop will be held in the Macedon Ranges, Victoria about an hour north of Melbourne, we are just under 10 minutes walk from Macedon Station, but can arrange to pick you up at the station if need be. Address supplied upon booking, closer to the date.
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Event Venue & Nearby Stays
Macedon, VIC, Australia, Victoria
Tickets
