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December 6, 2014 @ 11:00 am - 5:00 pm
Want to learn how to make simple, nutritious and delicious ferments in your own home?
But if you’ve like to hear about our next one, register your interest at email@example.com
We’ve designed this practical, hands-on learning experience just for you, showing you how to make tempeh (soybeans inoculated and fermented with rhizopus spores), sauerkraut, kim chi (both wild ferments based on salt and cabbage), pickles (with vegetables), country wine (using seasonal fruits) and yoghurt. Skills which will be useful for the rest of your days.
We’ll also feed you a delicious and nutritious lunch featuring all things fermented from locally sourced, chemical-free and homegrown produce.
Over the past 12 years, Hannah and Anton have dappled, explored and have now completely integrated ferments into their daily lives. There is always something bubbling on their kitchen bench or in their pantry and always unique and scrumptious smells wafting through the air. They especially enjoy teaching the fermentation process as it should be, simply. They break the processes down into easy steps so that anyone, yes anyone, can get fermenting – anywhere, any time. You can read more about them here.
We are also over the moon to welcome local sustainability maven and gun sourdough baker, Margaret Steadman to our teaching team. Margaret will step people through the basics of how to make sourdough bread and you’ll also have the pleasure of eating it during lunch time!
A jar of sauerkraut which you’ll make on the day,
A tempeh kit (tempeh spores, soybeans and instructions) so you can make your own at home,
A sourdough starter,
A scrumptious lunch where we’ll feed you with as many fermented things we can make, and
Extensive notes on how to start or keep fermenting food for the rest of your life.
This is what real tempeh looks like – alive, fluffy, and dense.
Sustainable Living Tasmania, 71 Murray St – floor 1, Hobart.
We’ll be fermenting away in Hobart’s sustainability hub which also happens to be an incredibly beautiful old building. You can see more about Sustainable Living Tasmania here.
Look no further than Sandor Katz and his Wild Fermentation website – enjoy!
There are no refunds available for this course. If you’re unable to make it we encourage you to pass your place onto friends or family – alternatively you’re welcome to put it towards one of our future courses