Fermented Foods

Fermentation is one of the oldest methods to make food keep. Sauerkraut probably is the most well-known fermented vegetable, but other vegetables can be fermented the same way (Kimchi). To make Kombucha or sour dough bread, a culture is used to start the fermentation process. Fermented foods can improve digestive health and they also taste good!

This course is hands-on, and you will learn the principles of how to make fermented vegetables (Sauerkraut/Kimchi), sour dough bread, cider vinegar and kombucha.

There is additional costs to learners purchasing items required eg vegetables, herbs and spices and jars.  Full list is on the course information sheet provided once payment of course fee has been received.

Key details

Level All
Length 1 day/3 hours
Fees $47

Course availability

Term Date Location Time Tutor Availability Price
Term 1 Saturday 10 February 2024 Risingholme 1.00 - 4.00 pm Marina Steinke 0 spaces left $47.00
Term 2 Saturday 25 May 2024 Risingholme 1.00 - 4.00 pm Marina Steinke 0 spaces left $47.00
Term 3 Saturday 03 August 2024 Risingholme 1.00 - 4.00 pm Marina Steinke 10 spaces left $47.00 Enrol in course
Term 4 Saturday 30 November 2024 Risingholme 1.00 - 4.00 pm Marina Steinke 12 spaces left $47.00 Enrol in course

Enrolment into a course is based on first come, first served. Please ensure you are familiar with our terms and conditions including our refund policy. Our courses page contains a summary of all courses we are currently offering. No classes on public holidays.

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