An introduction to some liquid ferments: Doburoku, Mead and Rye Kvass.
Where: Trentham, Daylesford/Macedon
Liquid ferments, from nature - so easy and mysterious you'll wonder why you didn't do it all earlier. From rice - Doburoku, from bread - Rye Kvass, and from honey - Mead. In usual Fermentary fashion, take one of each home with you to transform and be ready for drinking over spring.
We are very lucky to be hosting this one in the historic Red Beard Bakery in Trentham, and using the rye bread leftover from the week and roasted in the oven.
The fruits of your labour
You'll get to try the range of fermented beverages so you'll know when your own batch is ready. We'll also be sending you home with batches ready to ferments so you can watch the magic happen on your benches at home!
The kit required
Curiosity and a thirst for some not yet explored flavours.
We produce authentic, slow fermented vegetables, milk and water kefirs, mustards, miso, and other little small batch projects that we are curious about.
It's also our goal to empower and educate. So, for those who'd rather make their own, we offer the know-how or confidence with a wide range of workshops, events and kits.