Fiery Ferments - Hot Sauces, Chutneys & Condiments

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Course description

Learn how to create your own spicy wild ferments and hot sauces at this practical evening workshop in Rozelle.

Join author and wholefood educator, Marcea Klein, for an evening of fiery gutsy goodness, as you learn all about wild fermentation – with spices like chilli, ginger, peppercorns, mustard seeds, garlic and more. Enhance your rice, potatoes and even pasta with spicy ferments that stimulate the appetite with vibrant texture, taste and colour.

You’ll come away with a whole lot of knowledge on how to prepare your own wild ferments (no starter or vinegar required). You’ll discover how you can add them into your daily diet, and why they’re so good for you.

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

Course content
  • some history and background on wild fermentation and naturally cultured pickled vegetables
  • what fruits/vegetables work best
  • why wild ferments and wild fermented 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 spicy vegetable and/or wild fruit ferments, such as chutney, salsa, ginger or garlic pickle and fermented hot sauces.

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.