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Everyday Fermenting~Befriending Bacteria


[A hands-on experience in befriending bacteria and supporting gut Health]

WHAT: This hands-on workshop introduces you to the importance of maintaining gut health and the techniques for everyday fermentation: 

  • what fermented foods are, and how they can assist you in overcoming some of the common ailments of modern day living: fatigue, constipation, acid reflux, arthritis and joint pain; 
  • the history of fermenting foods and the importance of getting this ancient tradition back into our everyday lives;
  • fermentation techniques and recipes including kombucha, water and milk kefir, beet kvass, house cheese, sauerkraut, fruit and nut ferments and coconut yoghurt.

NB: The workshop with include a one hour nutrition and gut health presentation, hands on fermentation techniques, recipe booklet, and fermented food sampling. Participants will have the opportunity to purchase fermented waters and brewing products on the day of the workshop.

ABOUT THE PRESENTERS: Dr Sarah Lantz is a nutritionist, writer and author of the best-selling book Chemical Free Kids: Raising Healthy Children. She has a background in nutrition and environmental health. Sarah will be conducting the workshop, presenting information about gut health, and sharing the health benefits and techniques of everyday fermented foods and probiotics. Jason Callender is the founder of the innovative green enterprise Buchi Kombucha will expand your bacterial horizons on all things cultured beveragy including kombucha and water kefir. Josh and Weier Higgs are our guest speakers and will be passing on time-old fermenting techniques and tips for culturing vegetables and making authentic coconut yoghurt. 

DATE: Saturday, 7th February 2015

VENUE: Buchi Kombucha Brewery 5/1314 Boundary Rd, Wacol, QLD 4076