Introduction to Fermenting at Home

Learn how to make healthy, tasty vegetable ferments and Kombucha.

Jars of fermenting food

During this three-hour hands-on workshop, you will learn the basics of making your own sauerkraut, fermented seasonal vegetables and kombucha.

You will walk away with your own jars of vegetables to ferment at home, a Kombucha SCOBY (symbiotic culture of bacteria and yeast) to start your kombucha brewing and extensive notes. All ferments will be vegan.

You will learn:

  • The basics to successfully start fermenting vegetables at home
  • How to brew your own Kombucha
  • How to use fermented products in day to day life

Course details

Sun 23rd Apr or
10am – 1pm

Sun 25th Jun or
10am – 1pm

Sun 24th of Sep or
10am – 1pm

Sun 22nd Oct
10am – 1pm

CERES Brunswick, corner of Roberts & Stewart Streets, Brunswick East, Victoria

$120*
Concession available

Learn how to make healthy, tasty vegetable ferments and Kombucha.

Jars of fermenting food

During this three-hour hands-on workshop, you will learn the basics of making your own sauerkraut, fermented seasonal vegetables and kombucha.

You will walk away with your own jars of vegetables to ferment at home, a Kombucha SCOBY (symbiotic culture of bacteria and yeast) to start your kombucha brewing and extensive notes. All ferments will be vegan.

You will learn:

  • The basics to successfully start fermenting vegetables at home
  • How to brew your own Kombucha
  • How to use fermented products in day to day life

Course details

Sun 23rd Apr or
10am – 1pm

Sun 25th Jun or
10am – 1pm

Sun 24th of Sep or
10am – 1pm

Sun 22nd Oct
10am – 1pm

CERES Brunswick, corner of Roberts & Stewart Streets, Brunswick East, Victoria

$120*
Concession available


Gift a workshop with a CERES Voucher

Lauren Mueller‘s interest in fermentation and preserving began about four years ago when she started gaining an understanding of how much food goes to waste in Australia and elsewhere. Her explorations into food security led her into learning more about the magic of fermentation and pickling and she became enthralled in the process and intrigued by its amazing health benefits.

What will I take home?

  • Extensive notes about how to ferment vegetables
  • Recipes for fermented vegetable products and condiments
  • Three jars of vegetables that you will prepare in class and take home to ferment
  • Samples of fermented products to taste in class
  • A Kombucha SCOBY

What should I bring?

  • An apron
  • Three jars of 350ml to 500ml in volume

Anything else I should know?

This course will have fructose such as possibly apples, onions and honey (honey can be optional for vegans). There is no wheat or nuts used

Terms and conditions

Our booking and refund policies, concession pricing information, FAQs, as well as other general terms and conditions can be viewed here.

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