Make and Create: The Art of Kimchi & Fermentation with Marcea Klein

Join us for a fun, hands-on exploration of vibrant fermented foods like sauerkraut, kimchi, and miso pickles.

Late summer is the perfect time to slow down, ground your energy, and nourish your gut. You’ll taste, learn, and discover how fermented foods support digestion, immunity, and balance—using Five Element and Ayurvedic wisdom—plus easy, delicious ways to enjoy ferments every day as we transition into autumn.

Continue your Kimchi and Fermenting journey here.

ABOUT THE FACILITATORS:

Marcea Klein is a holistic health educator, author, and practitioner with over 30 years of experience in traditional foods, fermentation, and whole-food cooking. She specialises in the gut–brain connection, seasonal nutrition, and body–mind wellbeing. Author of eight health and wellness books, Marcea blends ancient food wisdom with modern microbiome science, empowering people through workshops, demonstrations, and consultations to cultivate lasting vitality, balance, and resilience from the inside out.

ABOUT THE VENUE:

MARRICKVILLE PAVILION is accessible by lift from both the street and ground levels.

If you have any access or support requirements in order to participate fully, please let us know in the booking order form to ensure that we can arrange any reasonable adjustments. The venue is accessible for people using wheelchairs and other mobility aids.

We may take photos and video of the speakers and audience. See details here.