Fermenting: Master class – booked out with a waiting list!
Fermented foods have been used for centuries and are now through stress, allergies and the fast pace of modern life being rediscovered – from sauerkraut in Russia to cheese in Baghdad and vegetables buried in earthen pots by Native Americans, the whole area of fermented food is fascinating and so good for your well being and health. In NSCC’s first Fermentation Master Class in North Sydney, (unfortunately now booked out) you’ll learn how to produce different sauerkrauts, fermented vegetables, fruit, Kefir cheese and a selection of fermented beverages, such as Kombucha, and Kefir drinks in a very hands on workshop with Steve Hogwood.
MORE WORKSHOPS ARE BEING PLANNED THROUGH POPULAR DEMAND! Also many thanks for your patronage, with so many regular faces too – cheers, Steve.
The day also includes a simple but divine lunch of fermented foods, and you also take home a jar of your very own probiotic food.
Detailed notes of the course are provided as a hard or soft copy to all students.
START DATE – Sunday 8 November 2015 from 10.00 -2.00pm – NOW FULLY BOOKED WITH A WAITING LIST
LOCATION North Sydney Community Centre – North Sydney
To take advantage of our concession rate, please contact the office directly on 9922 2299
Oh, and don’t forget to bring a glass jar with a lid to take home some Scoby to make your very own Kombucha .
For all fermentation classes: Bring an apron. Wear closed shoes. Tie back your hair if it is long, and please bring containers for leftovers.
Steve established The 1910 Bottling Company in Wildes Meadow in the Southern Highlands some 8 eight years ago, following a long and successful career in advertising and marketing. He is currently producing a TV series on the history of Australian food, called TUCKER. During the scripting and research of this project over the last 3 years Steve decided to devote his life, teaching self sufficiency and producing sustainable natural food, while also making people aware of the now long forgotten crafts and the very fragile nature our planet. Steve only uses certified organic produce, naturally filtered rain water from his own rain water tanks, local honeys and vinegars, all prepared and preserved the slow traditional way using Ball Mason preserving jars for meats and sauces (steam canning), and Fowlers Vacola jars for fruit preserves, cultured vegetables, jams, chutneys, pickles and naturally fermented juices.
Hopefully I’ll see you at one of my other FERMENTATION MASTER CLASSES very soon.
Also regular fermentation, steam canning and preserving classes will start at basis at Eling Forest very soon, in the magnificent Southern highlands and because of the response to my first master class in Sydney more are being planned!