Sauerkraut and seasonal veg: Fermentation basics

Get started with fermentation In this workshop, we’ll demystify the art of lacto-fermentation starting with how to make sauerkraut and pickle seasonal vegies from either the garden or the market. We’ll cover both dry and wet brining techniques, how to add extra flavour, answer questions and cover essential tips for fermentation success. You’ll take home a jar of sauerkraut and pickled seasonal vegies, as well as the knowledge and confidence to get started fermenting without fears. FACILITATOR Laura Jean is a dietitian by trade, avid fermenter and adventurous cook! She is also project officer and co-ordinator of the Gungaderra Community Garden at the Canberra Environment Centre. She has been fermenting everything from veg, to yoghurt, to kombucha for over 10 years and is keen to share a fuss-free, practical approach to get you started with fermentation @grounduppermaculture CATERING Afternoon tea will be provided, including tea, coffee and light refreshments. EVENT ACCESSIBILITY Gungaderra Homestead has a ramp for wheelchair access as well as access to bathrooms and kitchen facilities. PARTICIPANTS TO BRING 2 x sterilised jars approximately 500ml 1 x chopping board 1x grater Jars and lids should be sterilised before adding any live culture or food for fermentation. An easy way to sterilise jars and lids is as follows: 1. Fill a sink with hot soapy water. 2. Use a bottle brush or cloth to clean out the jar and lid. 3. Rinse the jar with hot water and leave to drain upside down. 4. Load jars and lids onto a tray and place into an oven at 100oC. 5. Heat the jars in the oven for 20 minutes. 6. Remove from the oven. Immediately place the lid on top and seal. Leave to cool to room temperature before use. AGE LIMIT Older children welcome to attend with a responsible adult.