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Course description

Learn how to create your own wild fermented 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 festive season’s organic fruit and veg – including party season salsa, chutney and summery pickled peaches.

You’ll come away with a whole lot of knowledge on how to prepare your own wild ferments. You’ll discover how you can add them to your festive table and why they’re so good for you – plus tasting of “ones we prepared earlier”.

Plus, you’ll take two ferments and pickles 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 festive season meals, including recipes and tips
  • sterilising your containers for food safety and success
  • how to make seasonal vegetable and/or fruit ferments

Please note: 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.

Course testimonials:

  • Jenny said: It was an great idea to taste the finished product Marcea - thank you

  • Diana said: A most informative class, Marcea is very passionate educator and cares for the wellbeing of all. I enjoyed the class very much.

  • Simone said: 5 stars!