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Seasonal Ferments: Kimchi + Kombucha

Preserving garden produce with friendly microbes.


Book Now (http://beesustainable.weteachme.com/l/zMQqNJor)

Description

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.

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What you will learn
  • 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
What you will get
  • Comprehensive workshop notes and references/further reading
  • Your own vegetables ferments to take home
  • A sampling of fermented food

What to bring
  • Apron (We have some if you forget)
  • 3 small jars, 300 - 500mL
What to wear

Casual

Appropriate for

Everyone, no previous experience necessary


Refund & Cancellation Policy

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.



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Terms & Conditions

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.

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9 Reviews
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Jessica

15 March 2020 • Seasonal Ferments: Kimchi + Kombucha

Loved it! Plenty of theory and practical info in additional to making our own kimchi, kombucha and kombucha mother. Came home super motivated to ferment. Highly recommend.

Clark

14 March 2020 • Seasonal Ferments: Kimchi + Kombucha

Great class with a clearly knowledgeable teacher and get to take home some kombucha and kimchi for eating later.

Raelene

14 October 2019 • Seasonal Ferments: Kimchi + Kombucha

This is an excellent class with a super knowledgable teacher, Molly. Some degree of prior knowledge is helpful. The class of eight was just the right size. Getting to take home what we made was great. My second ferment Kombucha was delicious! I have certainly added to my knowledge about fermentation (had very little skill prior to class). Molly was fabulous in taking time with each of us, ensuring we knew what we were doing. The notes given are pretty helpful and I have referred back to them a number of times each day since the class! Fun class while learning. I would recommended doing this class with a friend - great fun!

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