In 2016 Mona Market (MoMa) is all about building happiness and health and making friends with the little critters that live inside our gut. By exploring the myriad of microbiomes that are present in fermented food and drink, we will look at how the gut is linked to the brain and how nurturing this connection can be beneficial to your overall wellbeing.
This weekend, the self-taught Sharon Soo will share with you her passion for Chinese Malaysian cuisine and home-grown seasonal produce. On the menu: Szechuan-style fermented veges.
MoMa Fermentation Lab is a one-hour, hands-on fermentation class held on the lawns at Mona Market. The fee to attend includes the recipe, ingredients, a 1-litre fermentation jar with airlock and weight and 4 x 250ml storage jars with lids. Participants are invited to return to MoMa for a cocktail party (the price of which is included in the fee) on 27 March, the final market for the season, where they can bring their little bundles of fermented joy for a jar swap with other ferment enthusiasts (or, as we like to call ourselves, ‘fermenthusiasts’).
We proudly use ingredients from Harvest Feast and Tasman Sea Salt.
There will be a Fermentation Lab held each week at Mona Market from 24 January to 13 March. See momahobart.net.au for more details.