FERMENTING MADE SIMPLE
Kimchi, Sauerkraut, Lacto-fermented Pickles and 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.
Anyone can learn make these simple ferments and get well on the way to a healthier lifestyle. This class will explain why fermented food is so good for you, why it is safe and the wide variety of ferments available.
** This class requires participants to bring five jars (one very large, minimum 1 litre), an apron and a cooler bag if the weather is warm. Spares will be available if required.