Wild Things ~ Hands-On Ferment Workshop (Miso Making)
BUCHI BREW CO. & GUTSY FERMENTS PRESENT...
WILD THINGS: HANDS-ON FERMENTATION WORKSHOP
[BRING HOME YOUR VERY OWN JAR OF FERMENTED GOODNESS]
Our Wild Thing workshops are specialized workshops where you get to go deep and learn about a specific ferment, get your hands messy and bring home a jar of your very own work. These workshops are limited to small class sizes and designed to allow you experience the joy of handcrafting your own ferment under the guidance of experienced fermenters. Our Wild Things Workshops are facilitated primarily by Directors of Gutsy Ferments - Wei’er Higgs and Director of Buchi Brew Co. - Dr Sarah Lantz. Other fermenters may be brought in when deemed necessary. We take our fermenting expertise seriously!
ABOUT THE WORKSHOP
Get together with some other avid fermenters to make a one-year old miso – a magical fermented paste that originated in Japan many centuries ago. Miso is full of umami (or earthy taste) and is used to flavour everything from soups to marinades, salad dressings and stir-fries. In this hands-on workshop, you will learn about the history of miso and the different types of miso available accross the world. Be prepared to roll up your sleeves and get down with some serious mixing. We will use garbanzo beans with locally cultured koji rice to make a batch of red miso. Bring home a jar of this miso and watch the alchemy of fermentation happen over the next four seasons. Oh yes, delayed gratification is one of the other important things you will learn from this workshop!
Cost includes all ingredients, recipe, a glass jar full of miso to take home instruction and sampling of different kinds of miso. Small class size, so book early!
ABOUT THE PRESENTERS
Our Wild Things Workshops are facilitated primarily by Directors of Gutsy Ferments - Wei’er Higgs and Director of Buchi Brew Co. - Dr Sarah Lantz. Sarah is a international speaker, nutritionist, writer and author of the best-selling book Chemical Free Kids: Raising Healthy Children in a Toxic World and One Bite at a Time: Reduce Toxic Exposure and Eat the World You Want. She has a background in nutrition and environmental health, has been an ambassador for Australian Certified Organic (ACO) and the Chemical Free Community, and is an active member of Slow Food Australia. Singapore native Wei’er Higgs is the culture behind this workshop and has a background in fermenting passed down to her from her family at a very young age. Wei’er has a keen interest in exploring unfamiliar ingredients and is the inspiration for the creative and innovative Gutsy Ferments.
DATE: Saturday 25th August, 2018
VENUE: Buchi Brewery, 5/1314 Boundary Rd, Wacol, QLD 4076, 1-3PM
CONTACT DETAILS: Dr Sarah Lantz ~ firstname.lastname@example.org or 0433330365
Space is limited to 15 people, so reserve your place now!
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