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Fermentation Veg Ferments and Cultured Condiments


Next Available: Sat, 12 Oct 10:00AM
4.0 hours
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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.

 

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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

18 Reviews
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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.

Maia

16 April 2019 • Fermentation Veg Ferments and Cultured Condiments

Great day with Monique. She is very knowledgeable and passionate about fermenting and was warm and engaging.

Jenny

15 April 2019 • Fermentation Veg Ferments and Cultured Condiments

Fantastic will look at doing more courses

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