Kimchi to Kombucha – Wild Fermentation Workshop in Emerald

When:
May 28, 2017 @ 1:30 pm – 4:30 pm
2017-05-28T13:30:00+10:00
2017-05-28T16:30:00+10:00
Where:
Emerald CWA Hall
45 Borilla Street
Emerald
QLD 4720
Cost:
$70 + Ticketing Fee
Contact:
Elisabeth Fekonia
0432 180523

Kimchi to Kombucha – Wild Fermentation Workshop for vegetables, fruits and beverages at the Emerald CWA Hall, 45 Borilla Street, Emerald, QLD 4720

Lactic or wild fermentation is a natural fermenting method that creates zillions of lactic bacteria that are a wonderful source of pro-biotics for your inner health.

Learn how make these easy ferments for yourself and see how versatile and varied these can be.

Ferments such as sauerkraut, kimchi, fermented tomato sauce, fermented fruit paste, fermented carrots with ginger, fruit chutney, cucumber pickles, fermented polenta fingers, nuca doca, as well as kombucha tea, beet kvass and ginger beer.

Participants will be learning how to make these ferments through demonstration and participation.

All foods and beverages will be available for taste testing with e-handouts including all the recipes.

There are 4 workshops this weekend in Emerald and priority is being given to those who book for multiple workshops which also saves you money.  All the options will be available when you click through to the ticketing site.