This one-day Fermentation Workshop is part of a series of practical sessions linked to the Matakana Modular PDC presented by Trish Allen and Guenther Andraschko. Anyone is welcome to attend the Practical Workshop days to gain hands-on skills related to permaculture practices.
Trish Allen & Marianna Van Ginkel are co-presenting this hands-on workshop on fermentation of both vegetables and dairy.
In this practical workshop you will learn the principles of making fermented foods in your own kitchen. Learn how to make classic sauerkraut, kimchi, beet kavass and other vege ferments.
Get your head around the magic of SCOBYs for Kombucha, grains for Kefir, mothers for vinegar and take some starters home. Learn how to make simple, tasty, traditional raw cheeses.
See and taste the possibilities and get inspired as you learn about the health benefits and how you can boost your immune system.
Cost: $95 (includes morning and afternoon tea and starters to take home).
For full workshop schedule and enrolment form please follow the link:
For bookings & enquiries please contact:
About the Tutors:
Trish Allen is a permaculturist, gardener and teacher who has been making sauerkraut, yoghurt and basic soft cheeses for 30 years.
Marianna Van Ginkel has been enjoying making fermented foods for over 15 years and is grateful for the unseen works of the beneficial micro-organisms in her kitchen.
Sunday, November 29, 2020 - 09:30 to 15:30
Location / Venue:
Rainbow Valley Farm, 588 Matakana Valley Road, Matakana