How to Make: Sauerkaut, Kimchi, Pickles
Paperless Ticket information
Our events are usually paperless - you'll receive information by email.
Your name on our list with the number of tickets you purchase will be on a list that we check upon guests arrival. So we are not mailing tickets, and you only need to bring yourself and your guest if you booked for more than one.
Some collaborative events might have different rules - this will be in the email you'll receive upon booking.
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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. The workshop will be held at home with me (this is home fermenting after all!). My address will be supplied closer to the date, however - we are just under 10 minutes walk from Macedon Station. x
