Join Caroline Gray (aka Caro) on a deep-dive exploration of these two ancient methods for preserving food and filling your body with healthy gut biome.
Where: Healesville, Yarra Valley & Dandenong Ranges
Humans have been fermenting and pickling all types of foods for thousands of years. In this 3.5-hour hands-on workshop Caro will explain the fundamental difference between these two ancient methods of food preservation.
You will drink kombucha (plus take home a scoby of your own), roll up your sleeves and get all cabbagey with kimchi, red cabbage sauerkraut, dill pickles, milk keffir, cultured keffir butter, labne, water keffir and a whole lot more that crops up on the day.
In the modern world we are brought up to believe that food that bubbles, makes noises and is rather on the funky side when it comes to aroma is actually something to fear rather than nurture.
These classes are designed to give you the confidence to begin or continue your own fermentation adventure. We cover basic equipment, trouble-shooting past mishaps and how to prevent them in the future and how to seamlessly incorporate ferments into your everyday diet.
The fruits of your labour
We will snack on pickles, krauts & labne as we chat and work. At the end we'll sit and enjoy a kimchi omelette, salad and flavoured keffir.
Attendees will take home pickles, starter kraut & kimchi to nurture at home a milk keffir scoby and a kombucha scoby.
The kit required
Bring a bag for all the booty, the rest is provided.
Caro is a bit of a Yarra Valley legend. She contract-manufactures a range of preserves and fermented goods for retailers around the region, and beyond. For the past few years she has also been a regular fixture at cooking schools throughout Melbourne, imparting her deep knowledge and passion for wholesome, real-food cooking. This is the first time Caro is opening up her own home food studio, giving guests a unique behind-the-scenes view (and also allowing Caroline to stay in her slippers!).