Kimchi to Kombucha – Wild Fermentation Workshop for vegetables, fruits and beverages at the Town Common Hall, Kingaroy, QLD 4610
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 Kingaroy. All the options will be available when you click through to the ticketing site.