Ferment Sauerkraut, Kimchi and Salt Brine Pickles Class

Make your own probiotic cultured fermented sauerkraut, kimchi and, salt brine pickles.



3 hours Class size 1 to 6 (public classes), 1 to 12

$179 (Afterpay available)
Dive into the world of pickling and fermentation with a hands-on workshop in Sydney. Discover the secrets of health benefits. In this workshop.
Cultured foods provide a way of nourishing the body with enzymes, probiotics, vitamins, and minerals to support gut health.
Recent research shows that gut health is linked to mood-related disorders and more, so learning to make and include probiotic cultured foods in our daily diet can support our well-being.
Whether you're a beginner or have some experience, this class is perfect for you. Under the expert guidance of Marcea, a seasoned fermenter, author of 6 cookbooks, chef, and nutritionist, you'll learn the ins and outs of fermentation -
Learn new skills - Have fun - Meet new people - Enrich your gut flora - Expand your culinary horizons - Take home 2 jars of ferments to look after..
Throughout the class, savor tasters of Marcea's seasonal ferments served with Spiral Food brown rice crackers. Delicious Spiral Food miso pickles, Daikon pickles, Japanese organic tea, and/or Organic sourdough bread.
Marcea will share insider tips and tricks. By the end of the workshop, you'll leave confident and with your wild ferments and instructions on how to care for them.
Please note:
  • This workshop welcomes individuals who are gluten intolerant, vegan, and/or vegetarian.
  • We regret that we cannot accommodate substitute ingredients for those with allergies.
Immerse yourself in this transformative experience, where you'll not only learn new skills but also take home delicious creations to share with your loved ones.

Please note: Public dates for this class require at least 6 guests to run. In the unlikely event that we don't reach this number, we'll cancel the class; in this case we'll inform you and allow you to get a refund or reschedule, so please watch your email/SMS one day prior to the class.
Knowledge required
This class is appropriate for absolute beginners, those needing inspiration or those who want extra ideas to improve their gut flora and microbiome.
 
What you'll get
A traditional seasonal sauerkraut
Vegan-friendly or traditional kimchi or a salt-brine vegetable pickle
Miso pickles
What to bring
  • Knife
  • Cutting board
  • Bowl
  • 1/ 4-500 ml. jar and 2/300- ml. jar sterilized with lids
  • Apron (optional)
Suitable for

This class is great for individuals and couples as well as for a date idea, team building activity, Christmas party or hens party.

Suitable for adults, and kids (minimum 10 years old).

An adult must accompany any attending kids. The adult may observe at the class for free.

This experience would also be a unique gift for her, gift for mum or gift for couples.

Location

The Church Hall - 17/13 Campbell Street, Balmain NSW

Ferment Sauerkraut, Kimchi and Salt Brine Pickles Class location
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Your teacher
Marcea Klein
Marcea Klein

5.0 (13)

Hi, I’m Marcea! :-)
I’m a published author of 8 books on food and wellness. I have a private practice focusing on body-mind health through lifestyle, diet, mental health and wellness. I have over thirty years of experience. I studied Macrobiotics, fermentation and plant-based cooking and nutrition in Japan, India, and the US, along with psychotherapy, and Traditional Chinese Nutritional Medicine.
This knowledge has helped me re-balance my own health and develop a unique understanding of how food can affect our overall mental and physical health and be medicinal. Through this experience, I have developed a unique style of cooking and health which I am passionate about sharing with others.
If you have ever wanted to know how to master ferments and make the perfect sauerkraut, kimchi or salt-brine pickles, or dumplings or Japanese cooking then one of my cooking classes is where you’ll want to explore.

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