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When:

Sun 7 Jun 2020, 11:00am–1:00pm

Where: Vogelmorn Bowling Club, 93 Mornington Road, Brooklyn, Wellington

Restrictions: All Ages

Ticket Information:

  • General admission: $85.00
  • Additional fees may apply

Listed by: Wljoyce99

Cost: $85 pp (half to proceeds will be donated to Vogelmorn Bowling Club).

To make this class accessible, we ask that you bring you own jars (see below) and an apron.

Have you ever thought of making fermented foods from scratch but have no idea where to start? Fermentation is one of the oldest ways of preserving; it’s surprisingly simple and easy to get started. And eating fermented foods is great for overall health and well-being!

Join us for a delicious workshop learning the basics of fermenting. We’ll make a simple kimchi and your own kombucha infused with your flavour of preference. You’ll also taste and learn how to make water kefir, another delicious fermented beverage. We will touch on why fermented foods are important for gut health and learn how the gut plays a role in everything from regulating our immune system and weight, to influencing our moods.

In this workshop you will learn how to make:
- Fermented Vegetables: Korean kimchi
- Kombucha
- Water Kefir
- Bonus Mystery Ferment

You will leave this workshop with:
- your own Kombucha starter culture and first brew**
- recipes and instructions so you are ready and confident to do your second brew at home
- your own jar of kimchi**
- a new appreciation for the role that probiotic foods and drinks can play in maintaining a healthy lifestyle.

**Please bring a 800ml jar with a lid for the kimchi and a hinged 1litre jar for kombucha and an apron.

Your tutor, Dr. Wendy Nolan Joyce, is a professional chef and academic who runs a cooking school, Savour. Wendy started making kombucha when a friend gave her a pet SCOBY and she discovered how delicious, easy and inexpensive it is to make at home. Now she loves kombucha so much that she takes her scobies on road trips when she has to go out of town!

Wendy makes water kefir and kombucha to serve at her cooking workshops as a non-alcoholic beverage option, and also makes kimchi from vegetables harvested from her Wellington-home organic vegee patch. She organised a fermentation workshop last year with Jo Kempton of Happy Belly Ferments. She has also co-taught popular sourdough classes with Kearin of the Wellington Bakehouse.

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