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 2-hour workshop, you will be able to preparing pickled cucumbers, sauerkraut and probiotic apples.
This workshop will leave you armed with all the information you need to feel confident you can try your hand at fermentation at home.
What you will learn
- how to pickle and ferment with basic ingredients and principles of both practice
What you will get
- recipes for pickles and ferments
- take home your own produce made during the workshop
What you need to bring
- glass jars (3 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: $65.00
Class availability: 7 PLACES REMAINING
Course dates
Sunday 18 February
10.00am – 12.00pm (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.
$65.00
7 PLACES AVAILABLE
Course gallery
The photos below are an indication of what to expect from the class.
