Updated: Oct 1, 2019
We will demonstrate how easily and safely you can make your own ferments at home, such as Kimchi, Sauerkraut, Kefir, Kombucha and Yoghurt, both dairy and non-dairy.
Join us for this fun and informative event as we take you on a journey through fermented foods. We will demonstrate how easily and safely you can make your own ferments at home, such as Kimchi, Sauerkraut, Kefir, Kombucha and Yoghurt, both dairy and non-dairy, and show you why fermented foods are so important to your gut health and overall wellbeing.
You will get to taste a variety of ferments on the night and take home an information pack including recipes.
Free Recipe: Fermented Red Cabbage
The longer you leave your vegetables to ferment the stronger the flavour and softer they become. We recommend 7-10 days.
½ a small red cabbage
1 green capsicum
2 cm piece of ginger
4-5 cloves of Australian garlic
Non chlorinated water
A sharp knife
Pot to mix your vegetables in
1. Chop up your cabbage, carrot and capsicum into small to medium sized pieces and place them in a mixing pot.
2.Finely mince the garlic and add to the mixture.
3.Using a micro-plane grate the unpeeled ginger and add this to the pot.
4. Keeping the peel just adds extra fibre, which is good for you.
5. Toss all the vegetables together and then place them in your fermenting system.
6. Place your grate on top to hold the vegetables down.
7. Mix your culture with some water and add this to the fermenting pale. Top up with more water until all of the vegetables are covered. Remember everything under the fermenting liquid will ferment and everything above the liquid will go off.
8. Place your lid with the airlock onto the pale and seal. Add water to your airlock and set aside to ferment. The fermenting time will vary from 7 to 10 days depending on the time of year and the temperature. In warmer months the fermentation happens faster.
To inquire about a workshops in your area contact:
Joanne Kennard (Co-Director CFA)
0410 040 707