Wild Things - fermentation 101 at home

Celebrate my book with us by home fermenting IN our home.   We'll get stuck into some honey ferments, smreka, ginger beer and other wild ferments and move onto a simple kraut and a few brined veg. I want this to be a WILD ferment class so we won't touch on all of the SCOBY love this time. That's a WHOLE different class. Let's not go there this time.

You'll take home a jar of kraut, brined carrots and beans, honey and garlic and a smreka to sit and ferment at home. This class includes a Kraut Source lid and 1 litre jar, a 2 litre ball jar, a 380ml weck jar with air lock and a copy of my book.

Roger will make us lunch full of ferments and foods that go with it. Intimate class with maximum 10 people.
We produce authentic, slow fermented vegetables, kefirs and the know-how for those who'd rather make their own. There are many amazing, very real nutritional and health benefits of eating fermented foods but our focus is on flavour. We want to make real, slow food SO delicious that people everywhere will be able to access this or make it themselves and want to eat it every day.
We also love to teach about what we do and envision crocks and jars of ferments in home kitchens around Australia and helping people eat a little something fermented a few times every day; giving people the confidence to rely on common sense in the kitchen again, and to no longer be afraid of healthy, helpful yeasts and bacteria in foods.

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  • Classes
  • Medium
  • Half day

Why will you love it?

  • You get to experience fermented foods and how to make them yourself
  • You get a great lunch incorporating fermented foods

What will you learn?

  • How to ferment foods at home
  • How to incorporate them into everyday eating

What will you get?

  • Know how when fermenting
  • Kraut Source lid and 1 litre jar, 
  • a 2 litre ball jar, 
  • a 380ml weck jar with air lock 
  • a copy of Sharon Flynn's book.