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Seasonal Ferments: Kimchi + Kombucha
Preserving garden produce with friendly microbes.
A natural implementation of permaculture practice, lacto-fermentation is a healthful, safe, low energy method of food preservation.
Join our resident fermento Molly Bryson in making kimchi and kombucha. A passionate permaculturist and former teacher of safe food handling practices, Molly conveys safe preservation techniques and the essentials of home fermentation in this interactive and tasty workshop.
At the conclusion of the workshop you will have an understanding of:
•Principles of lactic acid fermentation of vegetables - leaves, roots and fruits
•How to cultivate, feed and store your ferments for long and short term use
•Relevant food safety and sanitization for ferments
During this hands-on workshop you will make fermented kimchi and kombucha.
Participants will be limited to 8 to maintain an informal, interactive format.
- How to cultivate, feed and keep your ferments for long and short term use
- How to assess PH, sugar and alcohol levels
- Relevant food safety and sanitization for fermenting
- Comprehensive workshop notes and references/further reading
- Your own vegetables ferments to take home
- A sampling of fermented food
- Apron (We have some if you forget)
- 3 small jars, 300 - 500mL
Everyone, no previous experience necessary
Refunds and Transfer requests incur a $10 administration fee.
A minimum of 7 days notice is required for refunds and/or transfer requests. Refund and transfer requests with less than 7 days notice (of the scheduled date) qualify for a 50% refund or credit towards the new date. Cancellations with less than 24 hours notice qualify for a 20% discount on the next booking made.
Participation in Bee Sustainable's classes and workshops are at your own risk. Whilst we take every precaution to take reasonable care of our customers, we acknowledge that bees and the kitchen environment can pose risk, and your attendence at our classes waives our liability for any injuries that occur.