4.75

8

Fermentation Veg Ferments and Cultured Condiments


Next Available: Sat, 28 Apr 10:00AM
5.0 hours

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Fermentation Veg Ferments and Cultured Condiments

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See yourself here? Book soon. 7325 people viewed this class.
Description

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.

 

For Information on our cancellation policy please click here

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Class Schedule

The June workshop runs from 11AM - 3PM

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

8 Reviews
4.75
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Julian

28 October 2017 • Fermentation Veg Ferments and Cultured Condiments

This course was great fun. A good introduction to the subject. Also the lunch provided a different "twist" on types of food that can be fermented and how they can be used.

Mark

15 August 2017 • Fermentation Veg Ferments and Cultured Condiments

The class was informative and well structured. In terms of food preparation, there are not enough amenities and attention to OH&S. In this instance we were using our hands to make fermented products, there was no gloves and washing facilities were inadequate and this aspect was not emphasised by the class instructor. Eco House does not seem suitable for this particular class. 3.5 stars

James

06 July 2017 • Fermentation Veg Ferments and Cultured Condiments

Learnt the history of fermentation and how it works, how to do it yourself. Also learnt how to incorporate fermented food into everyday meals and got to taste them.

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