Fermenting & pickling for the 5 seasons

Author and Whole-Food educator, Marcea Klein, will reveal the secret benefits of fermented foods to build up your immune system, get ready for winter, and support your mental health. Transform this season's best organic fruit and veg. to release their wellness potential and go home with 2 jars full of Gutsy Goodness!

During this interactive and flavour-filled workshop, you will delve into the wonderful world of fermentation and create Autumn sauerkraut and indigenous native herb salt brine pickles using seasonal fresh, organic produce.

Marcea will guide you through the fundamentals of fermentation, sharing techniques, tips, and stories that make preserving food both a science and an art.

Enjoy a demo on how to pickle tofu, veg, and Autumn fruit with miso, plus tasting all of Marces's ferments.

You'll take home your creations in jars—ready to continue fermenting on your kitchen bench—along with the confidence and knowledge. Whether you're a curious beginner or looking to deepen your skills, this workshop offers a delicious and nourishing dive into the world of fermented foods.

Students need to bring the following equipment:

• x1 only 500ml sterilized wide-mouthed glass jar with lid

• x1 only 250 - 300 ml sterilized glass jar with a wide-mouth lid

• Medium-sized mixing bowl

• vegetable cutting knife

• A cutting board (preferably not plastic)

Marcea will provide:

• All organic seasonal vegetables, and/or fruits, tofu

• spices, herbs, salt

• Recipes

• Autumn Drinks

• Wooden cutting boards (if needed)