Course summary
Fermented foods have been proven to be beneficial for gut health and general well-being. Want to know why, how to get started, and which ones would suit you best?
Learn the fundamentals in a nutshell, as a way to “save the seasons” and blend ingredients in the ideal environment while you let time do its thing. This way of preserving food has been around forever but newbies can find it overwhelming and are scared they will do it wrong or make themselves (or their loved ones) unwell.
In this workshop we will learn the art of fermentation with 4 different and diverse recipes. We will make the classic sauerkraut as well as a delicious salsa and some fermented beverages as well!
What you will learn
- how to make sauerkraut
- how to make fermented salsa
- how to make kombucha
- how to make kvass
What you will get
- recipes for pickles and ferments
- take home 4 jars of different ferments
What you need to bring
- 4 glass jars (medium-sized)
- apron
- closed toes shoes
About the tutor
Lauren Mueller is a workshop facilitator in pickling, fermenting, and edible weeds at Ceres in Brunswick. She originally studied environmental science and went onto study Naturopathy, driving her interest in gut health and fermentation.
Course cost
COST: $75.00
Class availability: 7 PLACES REMAINING
Course dates
Saturday 18 May
10.00am – 1.00pm (1 session)
Book this course
To enrol in this course, fill out the form below. Remember to add the details of any other students who are part of your booking.
Please note: This class requires a minimum number of students to go ahead. For this reason, we encourage students to book at least 5 days prior to the course/workshop. In the unlikely event that we don't get enough enrolments, we may need to postpone to a later date or cancel the course/workshop. You will be advised via email or text prior to the class commencing.
$75.00
7 PLACES AVAILABLE
Course gallery
The photos below are an indication of what to expect from the class.
