Introduction to fermented vegetables workshop

Are you interested in the joys of fermented foods?

Ideally for beginners this session is a great opportunity for a refreshers for those with some experience too.

Join us as we delve into the history and practice of fermentation – what is happening in the jar, why fermentation is so good for your gut and your taste buds, and of course, how to make your own kimchi, sauerkraut and brine ferments.

There will be a tasting of pickles from the Get Pickled fermentation fridge and a handout with the recipes explored in this session.

After the workshop, you will return home with a 1-litre jar of your own creation and a newfound appreciation for all things fermented, with support from Paula and the Get Pickled WhatsApp group.

Learn:

The science and history behind fermented foods

Safe ways of making your own

How to best incorporate in your food

The difference between kimchi/sauerkraut and brine pickles

Make:

Your own jar of fermented goodies to take back home

Taste:

A variety of pickles straight from the Paula’s Fermentation Fridge