Fermenting Workshop

Service Description

What is fermented food? Do you know they are good for your gut health? How is it made? What types of ferments are there? Chances are, you have eaten fermented foods before and did not realise it. Many traditional food preserving methods are actually fermented. Did you know your olives and pickled onions are lacto-fermented? Sourdough bread, yohgurt, vinegar, even beer and wine! 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 and you will create your own Sourdough Mother and make your own bread unique by utilising the wild yeasts in the air. The workshop will be hosted by Wild Earth Mother, Narelle as seen on SBS Khanh Ong's Wild Food. She is also hosting the cheesemaking workshops at the farm. If you love turning your veggie patch into something delicious and learn anew these ancient skills, this workshop is for you. Anyone can learn make these simple ferments and achieve a healthier lifestyle. This class will explain why fermented food is so good for you, why it is safe and the wide variety of ferments available. A light lunch will be provided including local breads, ferments, cheeses, preserves and pickles as well as Wattle Bank Farm mushrooms. ** This class requires participants to bring five jars, two very large, minimum 1 litre (these can be plastic if need be), an apron and a cooler bag if the weather is warm. Spares will be available if required. No workshop at the farm goes without a farm tour including the mushroom farm and a pat of a horse or two. Stop by the shop to stock up on your way home. The workshop will run for a minimum of 6 people - up to 12. Depending on final attendees, please expect the workshop to take between 3-4 hours.