Fermentation Veg Ferments and Cultured Condiments

Next Available: Sun, 16 Dec 10:00AM
4.0 hours
Book Now (http://ceres.weteachme.com/l/qodVyuUr)

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Fermentation Veg Ferments and Cultured Condiments

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This workshop will teach you about vegetable ferments and cultured  condiments Focusing on sauerkraut, fermented condiments such as  lacto-fermented salsa, apple sauce, and also a broader range of  fermented vegetables & fruits. You will take home recipes and what  you create in class to continue fermenting at home. There will be tasting of fermented products thoughout the class. The workshop will  finish with a fermentation Q&A and troubleshooting session. All  ferments will be vegan

CERES members and concession holders are entitled to a 10% discount. Enter "ceresmember" under the promotion and gifts code field.

 *Please note that the CERES member or concession discount does not apply to "Bring-A-Friend" tickets which are already discounted

Trainer Bio:

Monique Miller works at CERES Fair Food and Joe's Garden. She has been fermenting for  almost 4 years now and has become infamous for “fermenting everything”.  Monique is passionate about local food, DIY, seasonal produce, fermentation, preserving the harvest and applying permaculture in  everyday life.


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What you will learn
  • All about ferments
  • Improve your culinary knowledge
  • Learn how to ferment your own food
What you will get
  • Recipes to take home
  • Samples of what you make

What to bring
  • 5 jars 300mL-500mL size is ideal
What to wear


12 Reviews
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22 May 2018 • Fermentation Veg Ferments and Cultured Condiments

I loved this course, it was exactly what I needed to give me the confidence to ferment anything at home. Thanks


22 May 2018 • Fermentation Veg Ferments and Cultured Condiments

Fantastic class which was really informative and showed just how simple it is to Ferment! It broke through all the complexities and made me confident to carry on with this after the class.


07 May 2018 • Fermentation Veg Ferments and Cultured Condiments

Great workshop! We came home with four different ferments we made in class. So far all of them have been absolutely delicious and will be made again. Informative class, easy recipes and happy guts.

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