Join me for a fermentation class and feast with staples that celebrate the art of fermentation and the flavors of Eastern European/Slavic traditions and practises. We’ll roll up our sleeves and make traditional Eastern European ferments from kvashena kapusta (sauerkraut) to beetroot and rye kvass & much more, then sit down to a seasonal lunch inspired by what we create. This is my signature fermentation class, appropriate for all levels of experience in fermentation and for those who would love to dive into the world of Slavic and beyond fermentation.

What we'll be making and diving into in the class:

· Two kinds of sauerkraut (Ukrainian soured cabbage/kvashena kapusta) from scratch including...white cabbage with apples and carrots AND a cabbage with beetroot and cranberries. We will also explore other flavours and possibilities within the scope of sauerkraut varieties and traditions.

· A spicy and vibrant fermented capsicum adjika sauce/relish

· Fermented green or red tomatoes (variety dependant on the season and time of year)

· Lacto-Fermented dill cucumbers or other in season produce

· Beetroot kvass on a rye base

· How to include these ferments into your cooking and bring dishes together using ferments as well as the history, traditions and science behind this type of fermentation.

You'll also take home your own sauerkraut, adjika and other bits and pieces leftover from the class.

Lunch to Follow:
After the workshop we'll gather around the table for a vegetarian Slavic spring lunch & conversation. The menu will be inspired by our ferments and I change the menu according to the season. If you have any dietary requirements (i.e dairy free) please let me know when making the booking.

There will also be homemade kompot and various kvasses to sip on arrival and throughout the day as well as Eastern European wine to enjoy with lunch.

What to expect in this class

Like all my classes at my home, expect an intimate, dynamic and hands on cooking class where we gather around the table with lots of chopping, stirring, tasting, and conversation. We'll be diving into the world of fermentation as a form of preservation + how Eastern Europeans prepare and cook with them. I share knowledge and wisdom passed on by my family and cultural tradtions inspired by the strong culture of household fermentation in Ukraine, Belarus and Beyond. You’ll (hopefully) leave with a full heart, full belly and I’ll send you home like my mum/and babushka do - with several containers of food and inspiration to recreate these beautiful dishes at home with a greater understanding of the ancestral practise of fermentation.

Where: At my home in Sydney (Located in the upper North Shore, Turramurra area) Full location disclosed one week prior to event.

When: 10am-3pm, Saturday 28th November

Price: $200 + booking fee for humanitix

My Cookbook "Sour Cherries & Sunflowers" will also be available for sale + signing on the day.

Host: Anastasia Zolotarev

Instagram: @anastasiazolotarev

Contact the host of Eastern European Fermentation Workshop and Lunch 28th November

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