Learn how to ferment foods to make them more digestible and nutritious at this workshop with award-winning fermenter, Sharon Flynn.
When: Saturday 21 July 2pm to 4.30pm
Where: The Fermentary, Daylesford
The expert Sharon Flynn is the founder of the award-winning fermented food and drinks company, The Fermentary. Sharon’s passion for natural fermentations began when she was a 23-year-old in Japan where a local sobo (Japanese for 'grandmother') taught her to make household ferments like miso, tofu and tsukemono (pickled vegetables). She travelled for 20 years learning more about fermentation, including kimchi, and is now one of Australia's most accomplished fermenters. Her voice and passion can be found in her first book, Ferment for Good: Ancient Foods for the Modern Gut, which was released in 2017.
The plan Dive into fermentation with Sharon Flynn and Roger Fowler. Before you know it you'll be elbows-deep in kraut, kimchi and brined vegetables, learning everything you need to know for a flying start in the ancient art of fermentation: from preparing the vegetables, to hand jarring, to fermentation times. Then, after a quick break, the workshop will move on to making kefir – a fermented milk drink that, hands down, is one of the most probiotic-rich foods you can find. You can also make kefir with water for a dairy-free version – and Sharon and Roger will tell you how!
The fruits of your labour Guests will go home with jars full of kimchi, kraut, brined seasonal vegetables, water kefir grains and a bottle for a second ferment at home. The kit required Apron, if desired.