Fermentation Made Simple with Narelle
Kimchi, Sauerkraut, Lacto-fermented Pickles and
Wild Fermented Kombucha and Sourdough Mother.
What is fermented food? Do you know they are good for your gut health? How is it made? What types of ferments are there?
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, yohgurt, 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.
A light lunch will be provided including local breads, ferments, cheeses, preserves and pickles.
** 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.
3 hours duration – $120 per person