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Wild vegetable fermentation demonstration
During the demonstration using freshly harvested produce, we will discuss the fermentation process and its various requirements including time, temperature, ingredients, salting, equipment & storage.
Fruit and vegetables are naturally covered in microorganisms. Fermentation provides conditions that favour the growth of the naturally occurring Lactic Acid bacteria, allowing them to dominate and kill off other unwanted bacteria, moulds and yeasts. These bacteria convert the lactose into lactic acid. This acidification is a form of preservation.
Our presenter, Grace, has been delivering workshops for 30 years covering various food topics including cooking, preserving, fermenting and home cheese making. She comes from Adelaide Hills market gardening stock and spent many years working in restaurants and the cheese industry.
Thanks to a generous Unley Council grant: Cost free.
If you have any excess produce to share, bring that too!