The ultimate workshop experience, so you to make fermented foods at home
About Our Fermenting Workshops
At Gutsy we're passionate about fermenting. We've tried fermenting everything. Over the years our fermentation experiments have included:
- And more
We’ve enjoyed eating almost everything that we’ve fermented, but we can only produce so much to make available for sale. We’d love to ferment beverages like milk kefir, kvass, fly, water kefir and kombucha, who doesn’t love a fizzy, low sugar probiotic hit? But it’s hard to keep the alcohol low enough to legally sell. There is such a delicious beauty to fermenting meat and eggs, but our food safety licensing body makes it really hard for us to sell these. Grains are great when fermented. Full of flavour, lower in gluten and carbohydrates, but the shelf life is too short to make it viable for us.
Here’s where the workshops come in, you can tap into our combined decades of fermenting experience and learn how to do it yourself at home. Not only can you learn to ferment all the things yourself that are hard for anyone to ferment and sell at a commercial scale, but you can customise the fermentation to suit your own tastes. Want more alcohol and less sugar in your beverage? You can do that. Want to ferment a kimchi that is ACTUALLY spicy? Do it yourself at home. Think that sourdough isn’t sourdough unless it’s like vinegar in your mouth? We can teach you how!
A Variety Of Workshops To Learn From
Do you have an abundance of seasonal produce growing in your garden? Or maybe you can pickup boxes of seasonal fruit or vegetables for just a few dollars from your local farmers market. Don’t waste it, ferment these goodies while they’re fresh (and cheap), lock in the nutrients, produce the probiotics and keep them for the off-season.
Workshops take a lot of time for us to prepare, practice and run, so we schedule just a small number throughout the year. We keep the numbers low so that we can interact with you and answer all your questions. Book a workshop today and learn all about the art of fermentation.
Get together with some other avid fermenters for a unique, funky and flavoursome Fermented Bevies Masterclass. Learn to make gut-loving bubble tea with kombucha or Jun and flavoured with collagen-rich kefir jellies, aloe vera, shrubs (fermented cordials), oxymels (herbal honey extracts) and boba pearls.
In this hands-on workshop, you will learn about the history and range of different types of miso, then, prepare to roll up your sleeves and learn the art of successfully crafting your very own soy-free miso - gaining up-close knowledge of Aspergillus oryzae (also known as kōji fungus) in the fermentation process.
Come and get elbow deep crafting kimchi with us as we explore the fermentation techniques of Korean kimchi using wombok cabbage and the bounty of organic winter produce. We will walk you through everything from brining the wombok, to the preparation of the chili paste, and finally assembling it all to make a flavour-bomb veggie ferment.