#38318 FERMENTED FOOD WORKSHOP
Fermenting food is an ancient way of preserving seasonal food sources for the winter season. And today, we ferment food because we understand the incredible health-enhancing benefits we gain from this process.
In this hands-on workshop, you will learn the essentials of fermentation; and make sauerkraut, preserved lemons and quick red onion pickle, to take home.
Course Code: 38318
Dates: Sunday 12 June 2022
Times: 1:00pm – 4:00pm
Tutor: Angie Van Manen
Venue: Wairarapa Community Centre, Perry Street, Masterton
Must Enrol by: 7 June 2022 – Limited spaces
COURSE INFORMATION FOR #38318 Fermented Food Workshop
Course Tutor: Angie Van Manen
Angie regularly makes fermented foods at home, as part of a sustainable lifestyle of growing and preserving food, as a way of living well with an auto-immune condition, and because it is right for the planet.
Purpose of the Course:
By the end of this course you will have learnt:
- about the benefits of preserving food sources for the colder seasons
- how to make a variety of fermented foods
This workshop begins with a brief talk about the positive benefits fermented food does for gut health and wellbeing, followed by a tasting platter of fermented foods for participants to sample.
Angie will then demonstrate how to make sauerkraut, preserved lemons, and quick red onion pickle. Participants will then make their own ferments to take home.
This is the first workshop in a series of fermented food workshops.
Participants to bring:
- 2x clean, medium-size jars
- 1x Agee size jar
Pre-requisites (if any): no cooking skills required.
Please contact firstname.lastname@example.org for any further information you may require.