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Fermentation Veg Ferments and Cultured Condiments


Next Available: Sat, 23 Feb 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

14 Reviews
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Sharon

01 January 2019 • Fermentation Veg Ferments and Cultured Condiments

A very informative class that provides you with everything you need to know to start fermenting. Monica is very knowledgeable and helpful.

Ellen

21 December 2018 • Fermentation Veg Ferments and Cultured Condiments

Fantastic informative and very hands on class. Great to make and take home so many goodies and understand the practice behind it all.

Sonya

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

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