Sauerkraut and seasonal veg: Fermentation basics

Get started with fermentation

In this workshop, we’ll demystify the art of lacto-fermentation starting with how to make sauerkraut and pickle seasonal vegies from either the garden or the market. We’ll cover both dry and wet brining techniques, how to add extra flavour, answer questions and cover essential tips  for fermentation success.

You’ll take home a jar of sauerkraut and pickled seasonal vegies, as well as the knowledge and confidence to get started fermenting without fears.

FACILITATOR

Laura Jean is a dietitian by trade, avid fermenter and adventurous cook! She is also project officer and co-ordinator of the Gungaderra Community Garden at the Canberra Environment Centre. She has been fermenting everything from veg, to yoghurt, to kombucha for over 10 years and is keen to share a fuss-free, practical approach to get you started with fermentation @grounduppermaculture

EVENT ACCESSIBILITY

Gungaderra Homestead has a ramp for wheelchair access as well as access to bathrooms and kitchen facilities.

Participants to bring:

A full list will be emailed to participants in the lead up to the event - mostly general kitchen items.

PLUS 2x jars to take home ferments

AGE LIMIT

Older children welcome to attend with a responsible adult.