Fermenting and preserving workshop via NERP

April 4, 2020
Saturday, 4th Apr 10:00 am - 3:00 pm


Photo by Brooke Lark on Unsplash

Saturday 4th April,
10am till 3pm

The autumn harvest is upon us! Learn how to preserve your excess produce as healthy pickles or ferments.

Join us for a fun and relaxed workshop that will guide you through the fundamentals of preserving, pickling, and fermenting excess produce from the greengrocer or home garden. Discover ways to use up seasonal fruits, vegetables, and dairy products by turning them into delicious pickled and fermented foods. Fermented foods are rich in beneficial bacteria and proven to increase the health of your immune system and gut microbiome.

This workshop will teach you the basics of fermentation and food preservation, as well as simple, tasty ways to make homemade treats such as relish, chutney, kefir, yoghurt, sauerkraut and kimchi. Produce for the workshop will be picked from local gardens including the community garden at the Hurstbridge Edible Hub, and participants will have the opportunity to take home samples of each recipe made on the day.

What to bring
— 4 x 200ml jars with lids (for your take home samples)
— knife
— apron
— chopping board
— closed-toe shoes

Venue
Hurstbridge Community Hub,
50 Graysharps Rd, Hurstbridge VIC 3099

Lunch
Shared lunch – bring a plate!
(More information on booking.)

Cost
$22 (includes take-home samples and booking fee)

Bookings
TryBooking https://www.trybooking.com/BJCCK
Places are limited to 10, so book early to avoid missing out.

For enquiries or more information, email nerpermaculture@gmail.com
or call Jules Jay on 0400 750 750.

Hosted by NERP (North East Region Permaculture)
NERP is a network of people from Melbourne’s northeast suburbs who love learning about and practising permaculture. NERP members meet regularly in each others homes, and share permaculture skills, knowledge, produce, and enthusiasm. We organise a range of community events including garden tours, workshops, and permaculture projects.

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