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Fermentation Veg Ferments and Cultured Condiments
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
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.
For Information on our cancellation policy please click here
The June workshop runs from 11AM - 3PM
- All about ferments
- Improve your culinary knowledge
- Learn how to ferment your own food
- Recipes to take home
- Samples of what you make
- 5 jars 300mL-500mL size is ideal