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Fermentation Veg Ferments and Cultured Condiments


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Description

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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

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.

 

For Information on our cancellation policy please click here

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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

Casual


Cancellation & Refund Policy

Cancellations and Refunds

CERES reserves the right to cancel workshops due to insufficient numbers.

If we cancel the workshop you will be entitled to a 100% refund, or you may choose to transfer to another date, subject to availability.
If you decide to withdraw 7 or more days prior to the workshop date CERES will retain a 10% administration fee.
If you decide to withdraw less than 7 days prior to the workshop date CERES will retain 100% of your workshop fee.

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Terms & Conditions

CERES reserves the right to cancel workshops due to insufficient numbers.

If we cancel the workshop you will be entitled to a 100% refund, or you may choose to transfer to another date, subject to availability.
If you decide to withdraw 7 or more days prior to the workshop date CERES will retain a 10% administration fee.
If you decide to withdraw less than 7 days prior to the workshop date CERES will retain 100% of your workshop fee.

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20 Reviews
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Karen

16 October 2019 • Fermentation Veg Ferments and Cultured Condiments

I was extremely impressed with Monique's relaxed and friendly approach to Fementation. The group was a good size and there was plenty of time to learn and then prepare the recipes. The food preparation space was clean and spacious .

Nikki

15 October 2019 • Fermentation Veg Ferments and Cultured Condiments

This class was wonderful, so informative and fun!

Carl

23 June 2019 • Fermentation Veg Ferments and Cultured Condiments

Monique did a fantastic job guiding us through the wonderful world of fermentation. Equal parts informative and engaging, my partner and I would both highly recommend this course. Incredible value for money, also, as you take home so many delicious fermented goodies.

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