Seasonal Spring Fermentation with Sara Yael

CHANGE OF FACILITATOR - PLEASE SEE THE MESSAGE AT THE BOTTOM OF THE PAGE...

Learn the ancient art of fermentation using the produce harvested on the day from the Farm! Transform fresh organic vegetables straight from Northey Street's gardens into delicious probiotic-rich ferments that that support your microbiome, reduce inflammation and increase vitality.

Join wild fermenter Sara Yael for a hands-on journey into ancient fermentation arts. Craft wild pink kraut, seasonal lacto-pickles, and effervescent tonics that boost health, brighten skin, and elevate your meals! Take home THREE jars of your handcrafted ferments plus the practical skills to continue this transformative practice independently. You will leave the session armed with both tangible skills and a renewed relationship to food and community.

The workshop includes morning tea with ferment tastings, an instructional sheet with tips and tricks and the confidence to turn any seasonal abundance into living foods that nourish your body and delight your taste buds. Space limited to ensure personalised guidance. Book early!

Youth Offer

This workshop is available for teens (12 to 18 years) who are accompanied by mum, dad or an adult guardian who has also paid for a ticket.
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CHANGE OF FACILITATOR

Hello everyone,

Unfortunately, Sara will not be available to run the workshop.  Instead, Elaine Young from Yoke Cooking School will be your facilitator.

Elaine has been fermenting grains, legumes and vegetables not only in her home but also over the years she included an array of fermented ingredients on the menu at her former business Yoke Cafe, West End. She regularly makes dosa, miso, amasake, coconut yoghurt, kombucha (used as vinegar), kraut, kimchi and pickled vegetables.  Elaine's full bio is detailed below.

Elaine tells me that she will take a slightly different approach from Sara. Elaine says that 'we will start the workshop by harvesting produce directly from the Northey Street garden. We will make two types of ferments on the day which you will take home to nurture and enjoy once ready. We will share a little snack and you will take home instructions with not only the recipes from the lesson but notes on additional ways to make use of your ferments and pickle liquid'.

Could you please bring three glass jars per person with lids.  Large jars (500ml or more) would be ideal.

About the Facilitator

Elaine is the founder of Yoke Cafe and Yoke Cooking School and she loves combining organic Australian plant-based ingredients with her travels through India and the Middle East to create nourishing and delicious whole-food meals. She is passionate about cooking from a place of connection. Where our food is sourced, how we prepare it and how we consume and share it impacts how we feel and those around us. You can find Elaine at the Chai Café at Northey Street Markets every Sunday.