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$209 per guest
ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
How can we help?
Request private event / custom date
Gift this class See class dates Join waitlist for new dates FAQs Something else
Gift this class See class dates Join waitlist for new dates FAQs Something else
Q: What's the cancellation policy?
A: No cancellations, but free to reschedule up until 7 days before the class
Q: How long does the class run for, and what's the price?
A: 3 hours, $209 per guest
Sydney Community College usually responds
within a few hours
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Need a thoughtful gift idea?
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Festive Ferments Workshop
Celebrate the season with a twist of tradition and a dash of good bacteria in this fermentation class!
ClassBento donates
with every booking to
3 hours
1 to 6 guests
$209
(Afterpay & PayPal Pay in 4 available)
What you'll do
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Get 15% off gift cards, using the code GIFTING15 in the checkout.
Offer ends soon.
arrow_right_alt arrow_downward- Make a party season probiotic salsa or chutney – perfect for festive platters
- Create a naturally fermented native herb probiotic summer pickle, using seasonal ingredients
- Watch a demonstration of a naturally fermented probiotic drink, with an option to make it lightly fizzy
- Enjoy a tasting of a fermented probiotic dessert, also demonstrated during the workshop
- You’ll also enjoy a tasting of samples prepared in advance, and take home two jars of your own festive creations to care for and enjoy later.
- The history and health benefits of wild fermentation and natural pickling
- Which seasonal fruits and vegetables work best
- How to safely sterilise jars and containers
- Practical tips, techniques and recipes for adding ferments to your festive meals
- How to create your own ferments and pickles at home with confidence
- We are not able to provide substitute ingredients for people with allergies.
- The venue is not wheelchair accessible (access via approx. 20 stairs)
celebration
info
This class is not available for purchase
What you'll get
- All ingredients
- Jars for your creations
- Recipe handouts
See available dates, Request a private class or Gift
See booking options
Knowledge required
This workshop is ideal for both beginners and more experienced cooks looking to explore festive fermenting techniques.
What to bring
- An apron
- Closed-in shoes
- Long hair tied back
Suitable for
This class is great for individuals and couples as well as for a date idea, team building activity, birthday or hens party.
This experience would also be a fun gift for her, gift for mum or gift for couples.
Location
2A Gordon Street, Rozelle NSW
Corner of Gordon St & Victoria Rd in the grounds of St. Joseph's Church
Your teacher
Marcea Klein
Marcea Klein is an author, educator, psychotherapist, chef, and a holistic medicine practitioner and health coach. Since her early pioneering work with the organic whole foods movement in the USA in the 60s, Marcea has chalked up an impressive CV of achievements.
Marcea started Berkeley’s first vegetarian macrobiotic eatery; she introduced tofu “cheesecake” to New York in the 70s; and she operated a wholefood bakery in London, an organic tofu factory in Sydney and the Wholesome Gourmet Cookery School.Marcea has also written on healthy eating, publishing 8 books of her own, as well as writing as a food journalist for the Sydney Morning Herald, Wellbeing Magazine and Nature & Health Magazine. As a presenter, Marcea has appeared on SBS and ABC TV and Radio. Now living and working in Sydney, Marcea offers workshops on fermenting and pickling with the seasons, plant-based and wholefood cooking – and how to fit these food choices into your daily life.
Your host
Sydney Community College is a social enterprise with a mission to offer innovative continuing adult education programmes that support individual efforts and facilitate sustainable social change.Our mission is to enrich lives, to strengthen adult individuals and to build communities through innovative high quality continuing education and training.
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