Nutrient-dense, probiotic-rich, fermented vegetables can be a regular staple in your kitchen once you develop your fermentation know-how. Get started in this workshop with Chef Marlene Hoff
Where: Mornington, Mornington Peninsula
Research has shown that the beneficial bacteria and natural enzymes found in sauerkraut are important for good digestive health, help the body absorb more nutrients and are great for overall vitality and vigour.
For beginners through to intermediate practitioners, this fun workshop is hands on: packed with practical information and tips that will have you fermenting at home with confidence.
We talk about slower ferments like sauerkraut, how to make it and suggestions on how to serve it, as well as quicker ferments like garlic carrot sticks and a beet kvass.
We discuss wild fermentation and why you might consider using a starter culture.
In class you will make a batch of sauerkraut to take home in your own fermenting jar. Marlene will share some of her favourite recipes, offering tastings of some ferments.
The fruits of your labour
Take home your handmade batch of sauerkraut in your own fermenting jar. Enjoy kimchi pancakes topped with yoghurt and kimchi, sauerkraut-topped potato rosti, bread and butter zucchini pickles, fermented beetroot and carrot, all served with sourdough made from local Mornington Peninsula flour.
Marlene will also share tastings of her varied and interesting ferments as part of the class.
The kit required
Nothing, just you!
Marlene Hoff – otherwise known as the 100 Mile Foodie – is all about keeping it local. She uses only sustainable, ethically made products and food produced or grown within 100 miles of her location. She and her team offer catering, special events, cooking workshops and private dinners out of two locations, South Gippsland and the Mornington Peninsula. Marlene believes people want to know where their food comes from, how it was farmed, and whether it’s seasonal – and she’s happy to help them learn all about it.