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Fermenting Made Simple

Learn about fermented foods

The VRI

by The VRI


Book Now (http://weteachme.com/l/dpxzJgor)

Description

Kimchi, Sauerkraut, Lacto-fermented Pickles and Wild Fermented Kombucha and Sourdough Mother. 

What is fermented food? Do you know they are good for your gut health? How is it made? What types of ferments are there?

Chances are, you have eaten fermented foods before and did not realise it. Many traditional food preserving methods are actually fermented. Did you know your olives and pickled onions are lacto-fermented? Sourdough bread, yohgurt, vinegar, even beer and wine?


In this workshop you will learn to make five simple ferments on the day and take them home so you can continue to ferment for years to come.

Lacto-fermented pickles will add strains of good bacteria to your diet. 

Home made sauerkraut tastes incredible and is so simple to make. 

Kimchi is a great side condiment full of Korean spice and probiotics. 

Kombucha is a great low-sugar alternative to cordial, soft drink and juices. You will learn to wild-ferment your kombucha which requires no SCOBY.

Creating your own Sourdough Mother makes your own bread unique by utilising the wild yeasts in the air.

Anyone can learn make these simple ferments and get well on the way to a healthier lifestyle. This class will explain why fermented food is so good for you, why it is safe and the wide variety of ferments available.


A light lunch will be provided including local breads, ferments, cheeses, preserves and pickles.

** This class requires participants to bring five jars (one very large, minimum 1 litre), an apron and a cooler bag if the weather is warm. Spares will be available if required.

3 hours duration - $150 per person

 

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What you will learn
  • Learn to make simple ferments on the day and take them home so you can continue to ferment for years to come.
  • Create you own unique Sourdough Mother that will last a lifetime if you care for her properly.
  • Make Kombucha, a fantastic sugar free alternative to cordials and Lacto-ferment your own pickles.
What you will get
  • A light lunch including breads, preserves and pickles will be provided.
  • Take home ferments for future use.

What to bring
  • This class will require participants to bring five jars (one very large, minimum 1 litre) and a cooler bag if warm day.
What to wear

Comfortable, closed shoes, apron

Appropriate for

Suitable for beginners


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The VRI

Vendor since 2016

The VRI is a project of Traralgon Neighbourhood Learning House Inc in partnership with Reactivate Latrobe Valley Ltd. 

We offer a range of classes, workshops and activities including a growing community garden, artist community gallery - Alt_Art and technical support Fridays - LV Digital Shed. A work for the dole program runs Monday - Friday at the hall and volunteers are welcome to join us in making, sharing and connecting through art, gardening, building, cleaning, cooking and using technology. If you have a great idea for a workshop you would like to run get in touch with us - info@thevri.com.au.

We value learning by doing and we make learning fun!

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Refund & Cancellation Policy

Our tutors and teachers purchase materials and prepare based on your booking. So please check your calendar before you make a booking to ensure you are able to attend. 


We know that sometimes things happen and if you are unable to make a class and give us plenty of notice, we may be able to fill that spot and in that instance give you a refund or transfer you to a future class. If we don't fill the booking, we won't be able to offer a refund. You can notify us by emailing info@thevri.com.au. Please include your name and the name of the class you have booked into and we will respond to you as soon as possible. 


Refunds can not be given for non attendance on the day. 

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Terms & Conditions

The VRI will notify participants of cancellation of classes at the earliest convenience via the phone number and email provided. If for any reason we need to cancel a class you will be refunded your payment. 

The office hours for The VRI are Monday to Friday from 9am - 5pm. 

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