Ferment, Preserve, Pickle Workshop
or 6 weekly payments from $33.33 learn more
Tutors: Niva & Yotam Kay
1st February 2020 (Saturday)
1st February 2021 - Auckland Anniversary (Monday)
Hours: 9 am to 5 pm
Come and learn what we do in our kitchen. It‘s all about nutritious foods, made with love. Come and learn how we preserve and ferment the foods that come out of the farm and gardens.
We ferment, preserve and pickle the produce we grow on the farm, but you will gain the same valuable experience from the workshop if you live in the city. Eating live probiotic foods is really important while buying it is so expensive. It is easy and inexpensive to make your own, we will show you how to:
Ferment and Pickle Vegetables
Ferment vegetables in brine
Make Ogi (Fermented Millet Porridge)
Sourdough bread and maintaining a sourdough starter
Yogurt & Dairy-free Yogurt
Labaneh (Yogurt Cheese)
Fruit scrap vinegar
Tej (Ethiopian honey wine)
Please bring 8 small jars (200 - 300 ml) to take goodies home with you.
This is a fully catered workshop. Organic lunch, morning and afternoon tea will be provided.
"Thanks for sharing your experience, we have since made kvass, fermented red cabbage, fermented kohlrabi, fermented chill-garlic hot sauce and I will soon start on the Koji, just need to ensure I have a few days with lesser action than normal". Ellen Schindler
“Thought the workshop was a great mix of theory and lecture as well as hands on. I've been to classes before where there is minimal to no hands on, and I think that can provide some really great information for people. They get a better understanding of things such as, how hard to massage the cabbage when making kraut, how much you really need to pack in the miso, etc.". Carl Geib