Fermenting

Fermenting made simple – Kimchi, Sauerkraut, Lacto-fermented Pickles, Wild Fermented Kombucha and Sourdough Mother.

Chances are, you have eaten fermented foods before and did not realise it. Many traditional food preserving methods are actually fermented. Did you know your olives and pickled onions are lacto-fermented? Sourdough bread, yoghurt, vinegar, even beer and wine!

In this workshop, you will learn to make five simple ferments on the day and take them home so you can continue to ferment for years to come. Lacto-fermented pickles will add strains of good bacteria to your diet. Home made sauerkraut tastes incredible and is so simple to make. Kimchi is a great side condiment full of Korean spice and probiotics. Kombucha is a great low-sugar alternative to cordial, soft drink and juices. You will learn to wild-ferment your kombucha which requires no SCOBY. Creating your own Sourdough Mother makes your own bread unique by utilising the wild yeasts in the air.

A light lunch will be provided including local breads, ferments, cheeses, preserves and pickles.

This class requires participants to bring five jars, two very large, minimum one litre (these can be plastic if need be), and a cooler bag if the weather is warm. Apron will be provided.