Learn how to create your own wild fermented seasonal vegetables and naturally cultured pickles at this practical evening workshop in Rozelle. Join author and wholefood educator, Marcea Klein, for an evening of gutsy goodness, as you learn all about fermenting and pickling the pick of the season's organic fruit and veg. You'll come away with a whole lot of knowledge on how to prepare your own wild ferments (that's when you use the liquid extracted from the produce, no starter required), and brined pickles. You'll discover how you can add them into your daily diet, and why they're so good for you. There'll also be a demo on how to pickle with miso, plus tasting of "ones we prepared earlier". Plus, you'll take two wild ferments to be cared for at home later, two-jars-full! Course content Read more →
6:00pm Tuesday 18 September 2018
Sydney Community College, Rozelle NSW (map)

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