Preserving the Harvest: Workshop Series
A workshop series on how to extend the life of your produce. Hands-on demos, take home notes and the day is catered for. Do one or if you’re a keen bean all of them.
Sunday 6.3 – Sugar and vinegar preservation of fruits and vegetables
Learn how to make jam, jelly, paste, cordial, chutney, relish and sauce using sugar and vinegar.
Sunday 10.4 – Fermentation of vegetables and fruits
Learn how to make sauerkraut, kimchi, miso, tempeh, ketchup and Indian chutney.
Sunday 8.5 – Air exclusion, salt and fermentation for preserving meat and dairy
Learn how to make yoghurt, cheese, milk kefir, confit or rillettes.
|When||Sunday 6.3, Sunday 10.4, Sunday 8.5|
|Cost||$370 for three $130 for one 9AM to 4PM|
“Stercus accidit.” — David Hume.