Learn how to make simple, nutritious & delicious ferments in your own home
We’ve designed this practical, hands-on learning experience just for you, showing you how to make:
- Tempeh (soybeans inoculated and fermented with rhizopus spores),
- Sauerkraut and kim chi (both wild ferments based on salt and cabbage),
- Pickles (with vegetables),
- Country wine (using seasonal fruits),
- Sourdough bread, and
Ready to book in for this edible greatness? Just scroll down to the very bottom of this page!
Skills that will be useful for the rest of your days! We’ll also feed you a delicious and nutritious lunch featuring all things fermented from locally sourced, chemical-free and homegrown produce.
- A jar of sauerkraut (that you’ll make on the day),
- A tempeh kit (tempeh spores, soybeans and instructions) so you can make your own at home,
- A sourdough bread starter,
- A scrumptious lunch where we’ll feed you with as many fermented things we can make, and
- Extensive notes on how to start or keep fermenting food for the rest of your life.
Over the past 12 years, Anton Vikstrom has dappled, explored and has now completely integrated ferments into his daily life. There is always something bubbling on his kitchen bench or in the pantry and always unique and scrumptious smells wafting through the air. He especially enjoys teaching the fermentation process as it should be, simply. He breaks the processes down into easy steps so that anyone, yes anyone, can get fermenting – anywhere, any time. That’s him in the photo with a bunch of homegrown hops used to make homebrew! You can read more about him here.
Hannah Moloney is a ferment devotee. Her specialties include yoghurt, sauerkraut, kim chi and anything pickled. Like Anton, she relishes the simplicity of fermenting and teaching others the joys of transforming your kitchen into a permanent fermentation fest and getting your gut flora party started! You can read more about Hannah here..
Kate Flint runs The Garden Shed and Pantry in Cygnet where she runs regular sourdough classes for southern Tasmania. We’re lucky to have her along as a guest teacher to introduce you to the wonderful ways of sourdough bread in all its glory!
Venue & Times
This course is being held at the very wonderful Sustainable Learning Centre at 50 Olinda Grove, Mt Nelson and runs from 10am – 4pm.
Look no further than Sandor Katz and his Wild Fermentation website – enjoy!
There are no refunds available for this course. If you’re unable to make it we encourage you to pass your place onto friends or family – alternatively you’re welcome to put it towards one of our future courses.
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When & Where
Good Life Permaculture
Phone:0418 307 294