If you have tried your hand at sauerkraut and other vegetable ferments, fermenting fruits might be the next step in your fermenting journey. This 2 hour workshop, Monique will introduce you to next level fermenting. You will be sampling some fermented salsa/relish variations, discussing the subtle differences between fermenting low sugar vegetables and high sugar vegetables. You will be walked through the process before making your own batch to take home and ferment on your bench top. A recipe and variation ideas will be provided on the day.
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
Monique Miller works at CERES Fair Food. She has been fermenting for almost 4 years now and has become infamous for “fermenting everything”. Monique is passionate about local food, DIY, seasonal produce, fermentation, preserving the harvest and applying permaculture in everyday life.
* photo courtesy www.gnowfglins.com
** Fermented foods can be high in histamine, therefore this is not recommended for people who have a known histamine intolerance.
For Information on our cancellation policy please click here
This workshop runs from 3:00pm to 5:00pm
- All about lactoferments
- Improve your culinary knowledge
- Learn how to ferment your own fruit
- Recipes to take home
- Samples of what you make
- Two 500ml-750ml wide mouth jars with lids
Casual. long hair tied back, closed toe footwear
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.