A fermentation class suitable for both beginners or more experienced fermenters alike, but that goes beyond the most well known introductory ferments and instead focusses on the . In 2.5hrs you will learn how to make your own unique and highly versatile condiments with a wide range of culinary uses.

In this fun and hands-on workshop we will cover:

• An overview of the fermentation process and safely fermenting at home
• Lacto-fementation vs fermenting with Koji (Aspergillus Oryzae)
• Fermented hot-sauce (Homemade Sriracha)
• Lacto-fermented wholegrain mustard
• Cashew Nut Miso Paste
• Inspiration and recipes for using your condiments in a wide range of dishes
• Plenty of yummy tastings throughout the class

Most equipment and materials are provided, but please bring a few glass jars in case there are leftovers.

Meet Tim

Tim Greaves has 24 years of experience as a chef in Australia and the U.K., focused on European and Modern Australian Fine Dining. These days he focuses on sharing his skills as a teacher and running his hot sauce business ‘Foraged Fire.’ Tim is passionate about sustainability, minimising waste and sourcing and eating locally and an obsessive forager, fermenter and home gardener.

Our weekly farmer’s market will be in full swing during your workshop, so it’s worth arriving a little early to check out the stalls and maybe buy some fresh produce.

Perth City Farm is a community urban farm that supports connected, sustainable communities. Established on a former industrial site in East Perth, this polluted site has been lovingly rehabilitated by volunteers to become a Western Australian icon for environmental sustainability and community engagement. We provide space and opportunities to build community connections, and educate and enable people to live sustainably.

Image credit: Foraged Fire.