BUCHI BREW CO. & GUTSY FERMENTS PRESENT...
WILD THINGS: HANDS-ON FERMENTATION WORKSHOP
[BRING HOME YOUR VERY OWN JAR OF FERMENTED GOODNESS]
COME KIMCHI WITH ME!
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
Join us for an intimate hands-on workshop – and bring home your very own batch of Kimchi! Kimchi is deeply rooted in ancient cultures and is far more than just a dish - its a way of living. Learn how to make this spicy Asian staple and its versatility in the kitchen. In this workshop, you will learn all about the history and different types of kimchi, the preparation and fermentation of kimchi. Be prepared to roll up your sleeves and get down with some serious pounding and mixing of spices. Choose from a selection of certified organic seasonal vegetables and fruits available to craft the kimchi of your deepest desire. Not too keen on spicy food? Vegan? Not to worry, we have traditional, vegan and non-spicy options all covered.
Cost includes all ingredients, recipe, fermentation jar (with your kimchi), pickle pipe to make endless more batches, instruction and sampling of different kimchi batches made in our brewery. 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. Wei’er and sarah are also the authors of the bestselling ferment book: Forage, Ferment, Feast which can be purchase here: www.foragefermentfeast.com.au
DATE: Saturday 16th February, 2019
VENUE: Buchi Kombucha 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!
This event is currently closed and no contact details are available