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
The class was fantastic, thought that Monique had lots of information, we are just starting to enjoy our goods that we made. Loved it, would totally recommend it.
Very enjoyable and informative. I would recommend this workshop to others.