Simply Cultured Workshops – An Introduction to Fermentaion : Lactofermented Pickles & Mustard

Event Location
Junction Fair Shopping Centre, 200 Union Street, The Junction Newcastle, NSW 2291
Phone: 02 4926 1991
E-mail: cookingschool@essentialingredientnewc.com

Presenter: Jane Jenkinson
Date: 23/08/2016
Time: 5:30 PM - 8:00 PM
Location: The Essential Ingredient Cooking School Newcastle
Price: $0.00
Format: Interactive

Cultured condiments are the king in our third class of this series. Crunchy dill pickles, ginger carrots and lots more lacto-fermented goodness! Learn how to properly brine and keep those pickles crunchy.

We will discuss the do’s and don’ts of brining and give tips on how to keep those pickles crunchy and spice mixes to add to your own signature jar of crispy refreshing goodness.

Pickles are full of healing and anti-inflammatory probiotics and Lacto-fermentation through salt brining is a great skill to have. While typically used to preserve the harvest, this method is jammed packed full of beneficial bacteria and probiotics.

To end we will make mustard together; while great freshly made, this mustard mellows and matures after culturing and will be great on a sambo or at the next family BBQ!

This 2.5 hour workshop includes; interactive learning, your own jar of pickles, recipe booklet, tastings, support staff, access to ongoing education and correspondence through a closed Facebook page – and of course the magnificent and knowledgeable Jane Jenkinson of Wholefood Family.

Booking form:

Bookings are closed for this event.

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