Rhubarb Food Co-Op is excited to announce its first workshop for 2018 – DIY Fermenting!
Fermentation is truly the alchemy of food…it enables us to not only preserve food and enhance its flavours, but in the process introduce the kinds of good bacteria into our diet that can have an incredibly positive impact on health and wellbeing.
Adam Kennedy will be providing you with the knowledge to delve into the incredibly addictive (and tasty) world of Fermentation.
When: 9.30am – 12:30pm on Sat. 17 March 2018
Where: Barrett House, 6 Barrett Place, Randwick
WHAT TO EXPECT – we will cover:
● The history of Fermentation
● Fermentation methods across cultures
● Health benefits of fermented foods
We’ll focus on the following ferments:
● Water and Milk Keffir
●Pickling of a selection of seasonal vegetables
Students will take home a jar of their own pickles, as well as a Kombucha SCOBY (mother culture). There will be tastings of other fermented foods on the day & a recipe and resources list will be provided.
ABOUT YOUR TEACHER
Adam is a Permaculture educator, fermenter and beekeeper who lives in the Blue Mountains. His love of all things fermented was sparked by a sourdough breadmaking workshop in Western Australia a decade ago, and truly kickstarted by the work of the “Fermentation Revivalist” Sandor Katz. He has also launched the small batch “Happy Belly” Sauerkraut label . He is deeply fascinated with the ancient magic that is fermentation.
MAX 15 spots so be quick!
COST $15 for Rhubarb members / $20 for non members
ATTENDEES PLEASE BRING
1x 1litre glass jar – tablespoon measure – Chopping board & knife – large mixing bowl
Look forward to seeing you there!
Rhubarb Food Co-Op’s workshops are subsidised by Randwick Council which enables us to keep costs low for the Randwick community.