Time: 11.00am - 3.00pm
Date: Saturday 16 November
Where: Castlemaine Community House
Instructor: Narelle Lucas
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, yoghurt, 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.
Please Bring:
- 5 Jars – one very large, minimum 1 litre
- Apron
- Cooler bag if weather is warm
Bookings close Monday 11 November
Date: Saturday 16 November 2024
Time: 11.00am – 3.00pm
Cost: $142.50
- Includes $2.50 credit card processing fee when booking online. For alternative payment methods contact reception@cch.org.au or 5472 4842
Facilitator: Narelle Lucas
