Fermentation Workshop (March 2023)

Spend an afternoon in the kitchen with Verena Gruner and Tanja Pauls, exploring the craft of vegetable fermentation. We are going to taste and make a variety of naturally fermented vegetables, including kimchi!

Verena and Tanja will be looking at preserving and enhancing goodies from the garden without using sugar or vinegar.

Do you have an abundance of produce in the garden right now? Do you wonder how to boost your immune system, add probiotics to your diet cost-efficiently or simply try something new? A healthy and tasty way to preserve your autumn harvest and add variety to your table, lacto-fermentation truly is an ancient method that has regained popularity in recent years. Various nutrition theories and diet trends such as slow food, keto and paleo include lacto-fermentation as one of their pillars of good health - and rightfully so.

Despite the myths surrounding this method of food preparation, fermentation is not tricky. It is a natural process that, if some simple rules are observed, will result in very yummy additions to your meal plan. Homemade sauerkraut or kimchi also make excellent presents for loved ones ;)

In this hands-on 2-hour session, we will look at some of the basic principles of successful fermentation - and then get right into preparing some mixed vegetables and kimchi for you to take home. We will provide all vegetables and other ingredients - you just bring a jar ;)

This session could inspire you to delve further into adventures in gut-friendly delicacies... exciting!

Registration is essential. Limited to 12 participants.

This workshop is proudly sponsored by the Riverside Community Trust. Please contact Tanja at education@riverside.org.nz to discuss sponsorship options if you are struggling to meet the workshop fee or to enquire about more info.