Day 1 – Sunday 4th February - 10am to 4pm
Day 2 – Sunday 11th February - 10am to 2pm
Day 3 – Sunday 18th February - 10am to 2pm
Day 4 – Sunday 25th February - 10am to 2pm
Day 5 – Sunday 4th March - 10am to 2pm
Day 6 – Sunday 18th March - 11am to 2pm
What You Learn
Learn to enhance the bacteria within and on your foods to feed both your palate and your gut.
This fermentation course will help you love the mystery and teach you to work with the invisible to enhance and preserve foods traditionally.
Traditional fermentation methods.
What You Get
Certificate of participation
A copy of Ferment For Good - by Sharon Flynn
Take home all the 'goodies' you make in class
Materials to Bring
Pen for note taking
Carry bag to transport goods home
Participants are requested to wear flat, enclosed, rubber soled shoes and long trousers for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
Learn to enhance the bacteria within and on your foods to feed both your palate and your gut. From the basics of fermentation to a break down monthly course this is set up so you can choose your own adventure. This fermentation course will help you love the mystery teach you to work with the invisible to enhance and preserve foods traditionally. These courses are a mixture of demonstration, lecture and hands on and can be taken as a whole or as an individual course - the complete course would include a book and certificate of completion.
BIO: Sharon Flynn is founder and fermenter of the award winning fermented food and drink business 'The Fermentary'. A staunch advocate of traditional fermentation methods all of her products are slow, minimal intervention and wild fermented. Recent recipient of the award 'Outstanding Artisan', Sharon is also the author of 'Ferment for Good - Ancient Foods for the Modern Gut'. She has been featured on several Australian cooking shows. Sharon has interned with Sandor Katz it his home in Tennessee, and also spent time last year in Kyoto attending a masterclass in growing Koji. Her classes sell out all over Australia, this will be her first series.
Perfect introduction to wild fermentation: why you should eat your ferments and how, about gut health and my own journey with it. We’ll start off the series using my favourite base for fermenting - honey and onto a basic, wild mead. We'll move onto brining vegetables, and krauts. These are the ferments that don’t require any special ingredients or equipment. Go home with 3 jars to ferment at home. A jar of honey and garlic ready to wake your senses and excite you with it’s immense power, a jar of brined vegetables and of course, your simple kraut and leave the mead to ferment and drink at completion of the course.
Working with the other SCOBYs -Kombucha, Jun and Water Kefir - how to - which one is for you, and how to both make a continuous or batch brew. Second ferment flavours and how to share, keep and store your SCOBY. You’ll go home this week with a SCOBY of your choice and a bottle to 2nd ferment on your bench. We'll test our drinks for alcohol and talk about the pro's and con's of the brewing industry.
Kimchi 4 ways - cucumber, whole, chopped and water, what to do with the paste, and left over juice. We'll revisiting krauts and brines: how and why you should wild ferment your veggies - equipment options, DYI or luxury crocks, plenty of recipes and idea’s of now to eat these delicious living foods. Go home with kimchi to ferment on your bench.
Milk and Mylks and how to ferment them - how to use your whey, make wild yoghurt and the powerhouse range of products found from the milk kefir SCOBY. We'll venture into Kefir's history and glorious extensions of cultured butter, labneh, creme fraiche, and ice cream. You’ll go home with some milk kefir grains, a Yoghurt swatch and a whey based soda. We'll eat the butter and creme fraiche, and start the day with a smoothie from the milk kefir.
Delve into Koji and it’s many many beautiful functions. Make miso and learn the other ways of using koji by tasting and talking all about koji powder, amazake, soy sauce, mirin and the rough version of sake known as doburoku. We'll also touch on Nukadoko and other fermenting beds. Go home with a pot of Miso and a nukadoko paste for home fermentation.
Grains: Rye Kvass, fermenting lentils for Idli and Dhosa, and Rejuvelac for drinking or for adding to nut cheeses. We’ll ferment Rye kvass to drink the following week, cook up some dosa, idli and injera and make a lime pickle to take home to ferment.