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Fermented Foods Workshop – Hello Spring, Lets Ferment (7 September)


At this fermented foods workshop we will be focusing on fermenting spring’s sweet sustenance. We’ll show you how to ferment spring beverages, vegetables, legumes and fruits.  Join us for a fermented dinner following the workshop.  Afterwards take a recipe book with you so you can ferment yourself at home.

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Brisbane Fermented Foods Workshop details

When: Saturday 7 September 2pm – 5:30pm

Where: 4/42 Clinker St. Darra QLD

What: Fermented Foods Workshop (Hello Spring!) followed by Dinner

Cost:$110 (Early bird special – if booked on or before 7 August) 

          $125 (if booked after 7 August)


Fermented Foods Workshop – Hello Spring!

Spring is a time of new beginnings and renewals. As we step into Spring, we see the gentle trickle of summer’s produce start to come our way. The turn of this season is often a dance between using up the abundance of winter & embracing spring’s delights at the same time. So at this fermented foods workshop we will explore and discuss a variety of fermentation techniques to enjoy spring’s melody. So come and join us in the discovery of the fascinating world of beneficial microbes as we show you how to ferment:



Strawberry, Rhubarb & Vanilla soda

Learn to start your own Ginger bug.  With the ginger bug, see how to make your own probiotic, low sugar, spring fruit soda.  You can create an endless supply of soda to enjoy through to summer.

Asparagus, Radish & Choko Kraut

Learn to ferment your very own sauerkraut with fresh spring produce.  This makes a beautiful ferment that will not only sit pretty on the bench for a few weeks but also please the palate & bellies when its ready for eating. Here we will also share the secret to making a successful batch delicious sauerkraut. 

Stuffed Cucumber kimchi (Oi Sobagi) 

Who has time to wait for veggies to ferment when Spring is calling you to enjoy the beautiful blue skies, the blossoming of flowers and the warmth that gently kisses the earth?
This time of year we want a quick fermented kimchi that can be put together within an hour.  Crunchy, spicy and refreshing cucumber kimchi is a great way to zest up plain ol’ cucumber sandwiches, stuffed into burgers, served at a bbq or enjoyed on its own.


Dips & Relishes 

Spring often also comes with a glut load of creamy avocados which are great on its own, in smoothies or on sourdough toast. How about making your own probiotic guacamole that is delicious and full of gut loving microbes? The topic of fermented condiment is huge! We will focus on sharing different fermentation techniques on 



No Gutsy workshop is complete without a funky ferment. Let us demystify this superfood for you.  Studies have proven this intriguing ferment to be effective in managing hypertension, heart disease and reducing the risk of stroke, so try not to notice the texture!  


Kefir Mincemeat (Christmas Prep) 

As the first warm breeze sweeps past this land it reminds us to start preparing for Christmas. Here, we will teach you how to prepare the perfect fermented fruit jam and turn it into a low sugar fermented fruit cake with dark chocolate & macadamia. 

The perfect Lolly for kids – SCOBY Chewies 

The warmer weather also brings different ferments to live. Some, more than others, thrive. And to our benefit. Finishing the workshop on a sweet note, here is an invitation to the possibilities to the world of gutsy treats. 


The Dinner to Follow

As the fermented foods workshop draws to a close, we invite you to join us for an early dinner.  Dinner is included in the cost of your ticket and you will get a chance to taste many of the dishes that we have covered in the workshop.  Hang around and chat while you feast on:


Stuffed Cucumber kimchi

Winter sunshine pickles (yellow carrot, cauliflower & oregano)

Avocado pickled in shio koji

Chap Chye (Korean sweet potato noodles & stir fried veggies)

Sprouted brown rice seasoned with winter kimchi gomashio (japanese sesame salt).

Kimchi Chige (Kimchi Stew) with shiitake mushrooms & tofu 


(seasoned with freshly grated ginger, shoyu koji, sesame oil & scallions)



Fizzy pineapple fruit mince tart, fizzy rhubarb & berry compote, creme friache 



Rhubarb, Strawberry & Vanilla Soda
 Blueberry Basil Jun


*Menu may vary slightly subject to availability of seasonal produce


Please note that numbers are limited.



Want to learn all about fermenting?  Check out our fermented foods cookbook here



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