Fermentation

This workshop will provide you the basic knowledge and hands-on experience of vegetable ferments and cultured condiments. Focusing on sauerkraut and fermented vegetables, you will also sample cultured condiments such as mustard or pesto. You will take home recipes and what you create in class to continue fermenting at home. There will be tasting of fermented products throughout the class. All ferments prepared for the class will be vegan.

What you will learn

• The basics to successfully start fermenting vegetables at home
• Ideas about creating your own fermented condiments
• How to use fermented products in day to day life

What you will get

• Extensive notes about how to ferment vegetables
• Recipes for fermented vegetable products and condiments
• Two jars of vegetables that you will prepare in class and take home to ferment
• Samples of fermented products to taste in class

What to bring

• An apron
• 1x jar appox 375-500ml
• 1x jar appox 250-300ml

Trainer bio

Monique is a generalist. She divides her time between bush land management, teaching edible weed & fermentation workshops and teaching on the CERES  Permaculture Design Course. With a background in everything from philosophy to English teaching to working with the homeless, Monique brings her irreverent and humourous style of facilitation to her workshops. She has been teaching fermentation for more than four years, teaching from Confest to Bairnsdale. Since starting her fermenting journey by making sauerkraut, Monique has fallen in love with fermenting and culturing foods. Infamous for being hopeless at following precise recipes, she enjoys the limitless experimentation of vegetable and fruit ferments. Monique regularly invents fermented products from fermented pesto, mustard, chilli sauce, chutney and herb-flavoured effervescent drinks. Monique is interested in many other “heritage, permaculture and survival skills” which she sees as important for a low-carbon future, personal wellbeing and reconnection with self and the earth.