Workshops

Ancient cultures from around the world evolved with fermented foods as part of their regular diet.  With the birth of the fridge came the end of an era for regularly consumed fermented food.

Fermented food is one of the single most important food groups we can introduce to our diets.

The lactobacilli in fermented vegetables enhance digestion and increase vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product, lactic acid, keeps vegetables and fruits in a state of perfect preservation and promotes the growth of healthy flora throughout the intestine.

Being unfamiliar to most of us these days means making fermented foods for the first time can be daunting.  It is in fact very, very simple.

Come and join us for a morning of making fermented vegetables and kefir.

Pre-prepared samples will be available for tasting on the day.

Take home with you what you make on the day.

FACILITATORS: Helen Padarin and Heidi East

NEXT DATES: No workshops are currently scheduled. For enquiries or to register your interest, please use the enquiry form on the Contact page.

Workshop Feedback

“The workshop was a fantastic introduction to fermented foods. Informative handouts, including recipes, were supplied so I didn’t have to write or remember anything.  I loved that I got to try different fermented foods and drinks immediately – I knew straight away whether I wanted to make those things myself.  The practical part of  the workshop was invaluable because I learnt how easy it is to make fermented foods and was able to do it myself at home with confidence the first time. ” – A. Hatch