In this online workshop, you will learn the beginner steps to fermenting at home.

What you will learn

How to turn cabbage into sauerkraut, the number one beginner fermented product
The easiest way to experiment with vegetables fermented in salt brine
How to ferment your own Kombucha

There will be lots of time for questions, and notes will be emailed to you after the online session.

These sessions will be held online via Zoom. Participants will receive login details prior to workshop.

Trainer bio

Monique is a generalist. She divides her time between bushland 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.

Contact the host of Introduction to Fermenting at Home (online)

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