In this workshop you will learn to make five simple ferments on the day and take them home so you can continue to ferment for years to come.
Lacto-fermented pickles will add strains of good bacteria to your diet.
Home made sauerkraut tastes incredible and is so simple to make.
Kimchi is a great side condiment full of Korean spice and probiotics.
Kombucha is a great low-sugar alternative to cordial, soft drink and juices. You will learn to wild-ferment your kombucha which requires no SCOBY.
Creating your own Sourdough Mother makes your own bread unique by utilising the wild yeasts in the air.
Anyone can learn make these simple ferments and get well on the way to a healthier lifestyle. A light lunch will be provided including local breads, ferments, cheeses, preserves and pickles.
** This class requires participants to bring an apron five jars, two very large, minimum 1 litre.
Sunday 8 October 2023 9:00 AM – 12:00 PM (UTC+10)
Kirra Hill Community Centre
1 Garrick St, Coolangatta QLD 4225