Sauerkraut is probably the most well-known lactose-fermented vegetable but did you know that most veggies can be fermented. Monique will show you how to make Sauerkraut, pickles and fermented salsa so that you can replicate the process and get the health benefits of fermented foods in your own home! Fermentation in food processing is the process of converting carbohydrates such as sugars to alcohol or organic acids using microorganisms under anaerobic conditions. Fermentation implies that the action of microorganisms is desired. The good bacteria in fermented foods have been known to improve digestion, boost immunity and help us maintain a healthy weight. It’s no surprise that it’s such a hot topic at the moment!
Monique Miller works at CERES Fair Food and Joe’s Garden. She has been fermenting for almost 4 years now and has become infamous for “fermenting everything”. Monique is passionate about local food, DIY, seasonal produce, fermentation, preserving the harvest and applying permaculture in everyday life.
Please note: When purchasing a ticket annual membership is not required for this event but if you would like to become a SHNC member, please click here
Dates29/02/2020 12:30 pm
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12:30 pm - 2:00 pm
Membership is optional for workshops. Please sign up for membership here if you would like to become a member.
Venue: The Chandler Room