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


This is our all-rounder ferment workshop that has been packed with aspiring fermenters since its conception in 2012. These workshops are four hours long (or longer if you want a brewery tour) and great for those who want to get a handle on a range of fermentation techniques and recipes.

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, fire cider, sauerkraut, fruit and nut ferments and we might even throw in a fermented mousse to conclude the day. 

The workshop includes a one hour nutrition and gut health presentation, fermentation instruction, recipe book, and fermented food sampling. Participants will have the opportunity to purchase fermented products, cultures and brew vessels on the day of the workshop.


ABOUT THE PRESENTERS: You’re lucky, many of the Buchi Brew Co. and Gutsy Ferments gang attend these workshops so your instruction is from some of the best and most experienced in the industry. Dr Sarah Lantz 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. Sarah will be conducting the workshop, presenting information about gut health, and sharing the health benefits and techniques of everyday fermented foods and probiotics and indude instruction on how to make fermented fire cider, tepache and Jamu tonic. Jason Callender is one of the founders of the innovative green enterprise Buchi Brew Co. and will expand your bacterial horizons on all things cultured beveragy including kombucha, ginger bug and water (coconut) kefir.  Josh and Weir Higgs are the Directors of Gutsy Ferments and they will be passing on time-old fermenting techniques and tips for culturing vegetables, including saurkraut and kimchi and they will also throw in a cultured dessert.


DATE: Saturday 9th June, 2018


VENUE: Buchi Kombucha Brewery, 5/1314 Boundary Rd, Wacol, QLD 4076, 1-5PM


CONTACT DETAILS: Dr Sarah Lantz ~ or 0433330365

Space is limited to 35 people, so reserve your place now!