Lactic Fermentation Of Fruit And Veg – With Elisabeth Fekonia

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Lactic Fermentation Of Fruit And Veg – With Elisabeth Fekonia
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Northey Street City Farm says
Lactic or wild fermentation is a very natural and wild 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, fruit chutney, cucumber pickles, fermented polenta fingers, nuca doca, as well as kombucha tea, beet kvass and ginger beer. Participants will be making most of these ferments by volunteering in front of the class. All foods and beverages will be available for taste testing with handouts including all the recipes.

Also attend the Brie and Sourdough Workshop between 9am-12pm and get a ticket discount.

Cost:

General $70 plus Eventbrite fee

Health Care Card Holder $50 Materials fee plus Eventbrite fee

To attend both Brie and Sourdough Workshop and Lactic Fermentation of Fruit and Veg

General $130 plus Eventbrite fee

Health Care Card Holder $90 plus Eventbrite fee

For more workshops, visit us at: http://www.nscf.org.au/sustainable-living-workshops-brisbane/
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By: Northey Street City Farm

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