Fermentation is great for gut health, preserving excess garden produce and adding flavour to your diet. This workshop is hands on and will share the process of lacto-fermentation and how to do it step by step. Your Instructor Mee Cheng will cover:

• Overview of the lacto fermentation process
• How to ferment safely and what to watch out for
• Basic equipment to acquire
• Hands on making of:
  • Sauerkraut
  • Kimchi
  • Kombucha
• Overview of other simple ferments to try
• Tastings of these and other fermented products

Leave with a jar of Sauerkraut, jar of kimchi, a kombucha scoby, a recipe book and the knowledge to make much more at home.

Most equipment and materials are provided, but please bring 2x 750 or 1000ml and 1x 250ml clean glass jars, a sharp knife, and a mixing bowl.

All this is set in the grounds of Perth City Farm, non-profit community environmental centre that provides space and opportunities to cultivate connection, and educates and enables all of us to live sustainably with nature. The workshop space is connected to our lush food gardens, and we’ll make use of them as much as possible during the workshop.