Short Courses

Learn with the specialist centre for foods, tourism, hospitality and events.

Duration

6 Hours

Schedule

Coming Soon

What You Learn

Introduction to wild fermentation.

Brining vegetables, and krauts

Using honey for a base and onto a basic wild mead

What You Get

A jar of honey and garlic ready to wake your senses and excite

A jar of brined vegetables and of a jar of simple kraut

Certificate of participation

Materials to Bring

Pen for note taking

Carry bag to transport goods home

Dress Code

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. 

 

Wild Fermentation

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.

Go to Fermenting Masterclass

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