Fermented Food Workshop at Habitat Vineyard

Learn how to make sauerkraut and kimchi from scratch.



2 hours Class size 3 to 6 guests    

  $100 ($125 per guest when you book for 1+ guests, $100/guest for 3+ guests) (Afterpay available)

At our Fermented Food Workshop at Habitat Vineyard, you will learn the art of making sauerkraut and kimchi from scratch with Clare and Marko. Discover how to prepare the vegetables, pack the jars and infuse them with the perfect blend of spices. By the end of the class, you will take home a jar of each fermented delight, which you will patiently nurture until they are ready to be enjoyed.
Don't worry if you're new to fermenting, this workshop is designed for beginners, and Clare and Marko will guide you every step of the way. You'll be amazed at how simple and rewarding the process can be.
  • Learn how to make sauerkraut and kimchi from scratch
  • Discover the secrets of fermenting vegetables
  • Get hands-on experience in preparing and packing jars
  • Taste the delicious creations during the class
  • Take home comprehensive instructions on preparing these delicious foods
  • Take home one jar to finish fermentation at home (if you can wait that long)
You'll leave the workshop feeling empowered with new skills and excited to delve into the world of fermented foods. Embrace the transformative power of creating your own probiotic-rich delicacies and look forward to enjoying your homemade sauerkraut and kimchi in the near future.
What you'll get
  • All tools and ingredients provided
  • Comprehensive instructions on preparing kimchi and sauerkraut
  • One packed jar to ferment at home
Knowledge required
No prior knowledge required
What to bring
An apron
Location

Habitat Vineyard, Mt Canobolas NSW

Drive from Orange or Canowindra via Cargo Road.

Fermented Food Workshop at Habitat Vineyard location
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Habitat Vineyard
Habitat Vineyard

5.0 (6)

Clare has been running sourdough workshops at Habitat Vineyard for 8 years and has helped many happy bakers master sourdough. She started these workshops as part of Orange Region Food and Wine festivals and moved on to providing workshops on demand. She started with the basics and then created more advanced workshops that included making crumpets and croissants, to brioche and baguettes.
Clare lives on a certified organic vineyard and only uses the best organic ingredients in her baking.
She has written a book that includes tips and tricks in looking after your starter and recipes for breads, buns, croissants, brioche and more.

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2025-11-28 15:00:00
V48I01Z33L 34c052b7f77f35dccea660a6ce51910d production melbourne Melbourne NSW AU melbourne