4.75

8

Fermentation Veg Ferments and Cultured Condiments

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by CERES



Description

This workshop will teach you about vegetable ferments and cultured condiments Focusing on sauerkraut, kimchi, and curtido plus fermented condiments such as lacto-fermented tomato sauce, chilli sauce, and also a broader range of fermented vegetables. You will take home recipes and live cultures to continue fermenting at home. Following this, there will be a fermented foods cooking lesson and feast! The workshop will finish with a fermentation Q&A and troubleshooting session. All ferments will be vegan.

CERES members and concession holders are entitled to a 10% discount. Enter "ceresmember" under the promotion and gifts code field.

 *Please note that the CERES member or concession discount does not apply to "Bring-A-Friend" tickets which are already discounted

Trainer Bio:

Darcy Watson-Russell: A passionate cook and self-professed food nerd who has been tinkering with DIY fermentation since 2008, Darcy combines this with many years of experience in organic vegan cooking, community workshop facilitation, and a lifelong love of food to bring you hands-on, fun, and informative workshops.

 

For Information on our cancellation policy please click here

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Class Schedule

The June workshop runs from 2PM - 6PM The Aug workshop runs from 11AM - 3PM The Oct workshop runs from 11AM - 3PM

What you will learn
  • All about ferments
  • Improve your culinary knowledge
  • Learn how to ferment your own food
What you will get
  • Recipes to take home
  • Samples of what you make

What to bring
  • 5 jars 300mL-500mL size is ideal
What to wear

Casual


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CERES

Vendor sincce 2013

CERES - Centre for Education and Research in Environmental Strategies, is an award winning, not-for-profit, sustainability centre located on 4.5 hectares on the Merri Creek in East Brunswick, Melbourne.

It is also a thriving community, an urban farm, Australia’s largest deliverer of environmental education, an event and conference venue and a place rich with social and cultural diversity. CERES is recognised as an international leader in community and environmental practice.

Built on a decommissioned rubbish tip that was once a bluestone quarry, today CERES is a vibrant eco-oasis. 350,000 people visit CERES each year. Many more engage with us through our Sustainable Schools program which takes sustainable education into schools across the state.

CERES’ green technology displays, buildings, education and training programs and social enterprises (CERES’ Organic Market, Café, Permaculture Nursery and Fair Food organics delivery) demonstrate food security, sustainable agriculture, energy efficiencies, renewables and water conservation in action.

CERES is a model for a future with sustainability, innovation and connectedness at its heart.

Come, be welcome, you never know what you will find on our rambling paths.

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8 Reviews
4.75
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Julian

28 October 2017 • Fermentation Veg Ferments and Cultured Condiments

This course was great fun. A good introduction to the subject. Also the lunch provided a different "twist" on types of food that can be fermented and how they can be used.

Mark

15 August 2017 • Fermentation Veg Ferments and Cultured Condiments

The class was informative and well structured. In terms of food preparation, there are not enough amenities and attention to OH&S. In this instance we were using our hands to make fermented products, there was no gloves and washing facilities were inadequate and this aspect was not emphasised by the class instructor. Eco House does not seem suitable for this particular class. 3.5 stars

James

06 July 2017 • Fermentation Veg Ferments and Cultured Condiments

Learnt the history of fermentation and how it works, how to do it yourself. Also learnt how to incorporate fermented food into everyday meals and got to taste them.

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