Fermentation - Vegetable Ferments and Cultured Condiments with Darcy

What to Bring

  • 5 jars 300mL-500mL size is ideal

What to Wear

  • Casual

Fermentation - Vegetable Ferments and Cultured Condiments with Darcy

About This Class

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 Get

  • Recipes to take home
  • Samples of what you make


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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Book soon. 4637 people viewed this class.

Really enjoyed this class. Darcy was knowledgable, respectful and very open to questions.

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.

it was great, full participation numbers, great background spiel, hands on and take home goods. the facilitator/instructor very friendly and helpful, much knowledge. it was easy to follow and great for take home skill to continue fermenting

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