An Intro to Pickling & Ferments at Alberta's

Suitable for: complete beginners, advanced home cooks and experienced chefs

Chef Ben Ing has 20 years of experience working in Kitchens all over the world. Ben was introduced and schooled on the world of fermentation during his 7 years at Restaurant Noma in Copenhagen, Denmark where he held the position of Head Chef. Today, Ben is the Chef & Owner of Alberta's Kitchen in Busselton, W.A and the focus is simple... support ethical farmers and growers, minimize food waste as well as share the knowledge & teach the skills to those that want to do the same.

Ben will be breaking down the basics of Pickling & Fermenting; why he does it & how he does it. The aim is to keep things simple so pickling & fermenting is something you can do in your own kitchen with ease.

We are so excited to welcome you into Alberta's Kitchen to introduce you to some of our favourite things through discussions, demonstrations & taste.

Pickles & ferments are something we do every day at Alberta's to ensure that none of our beautiful produce goes to waste but also to build a pantry full of flavour & texture. We have had so many of our wonderful guests in our restaurant ask so many questions about our ferments & pickles that line our walls and never enough time to delve deeper with them... until now.

We will close out the workshop with enjoying lunch together at Alberta's

Introduction to Fermenting & Pickling Vegetables
A tasting of different fermented & pickled foods
Demonstrations
Recipes to take home
A light Lunch at Alberta’s with of course… ferments & pickles

We can't wait to Pickle & Ferment with you!