Basics of Vegetable Fermentation Workshop

Fermentation School By Suria Foods

Saturday 26th of June, 10am - 2pm

This course is an opportunity to learn the basic principles of an ancient method of fermenting using the seasonal ingredients found in your environment.

Scientists have proven that fermenting fruit and vegetables enhances their nutritional value and turns it into probiotics.

You will learn about:

1. Types of fermentation, definitions and history

2. Health benefits of fermented vegetables

3. Equipment, safety, ingredients you need to start fermenting at home

4. 3 different types of vegetable fermentation

5. Salt ratios

6. Management of your ferments and truoble shooting

7. Fermenting trimmings and offcuts

You will also learn how to work with the vegetable waste by creating fermented drinks and condiments. After the class you will take home your fermented creations to mature.

You will be offered a degustation of Suria Foods seasonal ferments at the end of the class.Price

$150 (booking fees may apply)
Price includes degustation of Suria Foods fermented products

Location

The Farm House at The Farm, 11 Ewingsdale Rd, Ewingsdale NSW 2481.

Duration

10am to 2pm 

Organiser

Katerina - Suria Foods
suriaproject@gmail.com