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 Nutritionist Limei Mattick.
Where: Somerville, Mornington Peninsula
Limei Mattick BFood&NutrSc, BBus
Limei is a qualified Nutritionist who has always had a healthy obsession with food. The enjoyment it evokes, and its power to bring people together inspires Limei daily. She believes it is simply not enough to eat food for fuel, you must eat with love.
Limei loves to guide people on their journey to improved health and wellbeing. She helps them find the right tools and know-how to prepare and enjoy delicious and balanced meals. She is fascinated by gut health and the influence of diet on many physiological and psychological processes, including mood and behaviour, immunity, weight regulation and digestion.
Her mission is to create positive experiences with food, and to educate and inspire healthier eating.
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. Limei 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. Limei will also share tastings of her varied and interesting ferments as part of the class.