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Fermenting Workshop


Next Available: 04 Nov 11:00AM
2.0 hours

Description

Learn how to ferment following easy steps that are achievable even if you’ve never fermented before. Includes Kombucha, Sauerkraut and Kefir making.

You will receive a starter kit including your very own ‘scoby’ so you can get started brewing at home. Choose your favourite spices and make your own kraut. Learn how to pickle at home. Finally make your own flavoured Kefir and kombucha ready to drink. Includes take home fermented foods, scobies, recipes and instructions and lots of fun hands on fermenting fun.

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Class Schedule

Duration: 2 hours

What you will learn
  • You will also learn how to make Kombucha and Kefir fermented drinks
  • Learn how to ferment and pickle following easy steps that are achievable even if you’ve never fermented before.
  • Choose your favourite spices and make your own kraut
What you will get
  • You will receive a starter kit including your very own ‘scoby’ so you can get started brewing at home.
  • Take home fermented foods, scobies, recipes and instructions and lots of hands on fermenting fun.

What to bring
  • Your interest to learn!
What to wear

Casual (Apron)


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The Art of Eating

Vendor sincce 2016

The Art of Eating is a Back-to-Basics approach to healthy eating!

Founded by nutritionist Angela O'toole in order to share her passion for all things nutrition, wellness & most of all real-whole-foods. Angela is an Avid home cook & Baker focused on helping others find enjoyment in wholesome food.

Angela currently works in the organic retail industry & spends her spare time holding free community meals amde from surplus food as a part of open table.

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3 Reviews
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Rachel

25 May 2017 • Fermenting Workshop

Learnt how to make kombucha, keffir water and kimchi. Very easy relaxed learning.

Leonie

24 May 2017 • Fermenting Workshop

It was a very good learning experience. Good value for money.

Alex

23 May 2017 • Fermenting Workshop

Excellent!! Best 2 hours at a workshop. Learnt loads and took away an enthusiasm for fermenting plus the results of the day. Many thanks Angela.