Fermenting Class: Sauerkraut, Kimchi and Pickled Vegetables

Learn the art and science of fermentation in Sydney!



2 hours Class size 1 to 16 (public classes), 10 to 20

label $200 (or 4 payments of $50 Afterpay)

Come and explore the fun of fermentation. Part magical art, part science, the process of fermentation creates probiotic-rich foods that are both delicious and healthy!

Your teacher, Jaimee has been fermenting for over 10 years. Having done all the experimenting and faced all the challenges she will dispel fears and teach you all you need to know about the goodness of fermented vegetables.

In this hands-on class, you will make three different ferments and learn how to look after them at home and how to enjoy them in your daily meals. There will be plenty to taste and lots of information to give you the confidence to start your fermenting adventures.

At the end of the workshop, you will enjoy a Cornersmith plate with plenty of ferments, cheese and a glass of kombucha.


Knowledge required
This course is appropriate for absolute beginners, those needing a refresher or those who want extra tips to improve their fermenting skills.
 
What you'll get
  • A traditional sauerkraut
  • An authentic and vegan-friendly kimchi
  • A seasonal brined vegetable
What to bring
We will provide you with everything you need for the class. Please wear closed-toe shoes.
 
Suitable for

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

This would also be a lovely gift for her, gift for mum, anniversary gift or birthday gift.

Location

FoodLab Kitchen - 34 Cosgrove Road, Strathfield South NSW

Plenty of all day free parking on Cosgrove Road.

Fermenting Class: Sauerkraut, Kimchi and Pickled Vegetables location
Your teacher
Cornersmith
Cornersmith

5.0 (12)
Instagram followers44k

Cornersmith is a family run business with two stores in Sydney’s Inner West. You can come to us for breakfast, lunch, or come to our cooking school to learn a new skill. We also have two cookbooks full of recipes from our café and Picklery. We believe in ethical food production, sustainable business practice and community engagement.

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