What You Learn
Fermenting lentils for Idli and Dhosa
Rejuvelac for drinking or for adding to nut cheeses
What You Get
A lime pickle to take home to ferment
Certificate of participation
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.
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.