This talk has been postponed during the COVID-19 situation. We'll re-schedule it as soon as it's safe to run the session.

Join us for a social talk/demonstration covering the building blocks of preserving and fermenting food. Your Instructor Mee Cheng will cover:

Overview of fermenting and preserving
Fermenting environment and vessel choices
Key ingredients
Discussion of key methods of preserving/ fermenting (dry and wet brine, solarise, dehydration, honey, cultured beverages etc)
Demonstration of Lacto fermenting: sauerkraut, pickled cucumber, fermented tomato salsa and kombucha
Sampling lots of delicious homemade ferments!

Leave with a jar of one of the demonstration ferments, and the knowledge to get started at home.

All equipment and materials are provided, but please bring one 250 ml jar to take some product home.

Contact the host of Intro to Preserving and Fermentation- Postponed