What You Learn
How and why you should wild ferment your veggies
What You Get
Go home with kimchi to ferment on your bench
Plenty of recipes and idea’s of now to eat these delicious living foods
Certificate of participation
Materials to Bring
Carry bag to transport goods home
Pen for note taking
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.
Kimchi 4 Ways
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 how to eat these delicious living foods. Go home with kimchi to ferment on your bench.