Fermenting & Pickling for the Seasons

Learn how to create your own wild fermented seasonal vegetables and naturally cultured pickles at this practical evening workshop in Rozelle.

Join author and wholefood educator, Marcea Klein, for an evening of gutsy goodness, as you learn all about fermenting and pickling the pick of the season’s organic fruit and veg.

You’ll come away with a whole lot of knowledge on how to prepare your own wild ferments (that’s when you use the liquid that you extract from the produce, no starter required), wild brine ferments and miso pickles. You’ll discover how you can add them into your daily diet, and why they’re so good for you. There’ll also be a demo on how to pickle with miso, plus tasting of “ones we prepared earlier”. You’ll also get to sample the nourishing winter drink, Kvass.

Plus, you’ll take two wild ferments to be cared for at home later… two-jars-full!

Course content

• some history and background on wild fermentation and naturally cultured pickled vegetables
• what fruits/vegetables work best
• why ferments and naturally cultured pickles are so good for you
• how to incorporate these foods into your daily diet, including recipes and tips
• sterilising your containers for food safety and success
• how to make seasonal vegetable and/or fruit ferments
• how to make miso pickles

Please note: This course is suitable for people who are gluten intolerant, vegan and/or vegetarian. We are not able to provide substitute ingredients for people with allergies.

Ideal for

Beginners and more experienced cooks who want to develop their skills.

Materials provided

All ingredients and jars are provided.

Please come prepared

• Bring an apron
• Wear closed in shoes
• If you have long hair, tie it back

Avoid disappointment – enrol early

Please ensure you have given a valid e-mail address and mobile number as all course changes will be communicated via sms or e-mail.