Tickets: SOLD OUT - watch this space for future workshops

Join Meg Ulman as she shares her knowledge on the basics and importance of fermentation in this hands-on workshop. Come and learn about the health benefits of fermenting and how to make your own sauerkraut, fermented drinks and pickles. The sauerkraut making will be watch and learn.  Afterwards we will sit down for a session of communal pickling so please bring along any veggies you'd like to have a go at turning into some tangy delicious summer pickles.

To make your own pickles please bring along:

• whatever veggies you would like to pickle (Green beans, carrots, beetroot, leeks, cucumbers, gherkins, radishes are all good options)

• as many clean jars + lids as you think you'll need for your pickles

• non-iodised salt

• Any or all of the following: garlic cloves, black peppercorns, bay leaves, fresh dill or dill seeds, mustard seeds, leaves containing tannin (grape, cherry, oak, horseradish, green or black tea, raspberry, blackberry)

• 1 lemon

• a measuring cup

• a tablespoon measure

• a small knife

• a chopping board

Meg Ulman facilitates Daylesford Culture Club, a free monthly fermentation workshop, where fermenters of all passions and experience make things together such as cheese, sourdough, wine, mead, vinegar, pickles, sodas, kimchi and seasonal medicinal ferments.

Photos by Mara from www.villagedreaming.com.au