Garden to Gut - Workshop

Together, you will prepare a range of ferments including sauerkraut, kimchi, a kvass, a quick pickle, and another simple garden-based ferment.

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While the ferments develop, you will pause during the session for a simple seasonal tasting plate and a glass of wine — another well-known fermented product.

Along the way, you'll learn essential fermentation skills including the difference between fermentation and other preserving methods, how to safely prepare and pack vegetables for fermenting and how to recognise what's happening as ferments develop over time

Simple tips for working with seasonal produce at home. There's plenty of time for tastings, questions, and discussion throughout the workshop.

You'll take home five jars of fermented produce prepared during the session (including three one litre flip-top jars and additional smaller jars) and a recipe booklet filled with class recipes, guides, and practical tips.

Sign up for a relaxed day of cooking, learning, and connection — and leave with ferments that continue to develop long after the workshop.