Preserving food through fermentation

Sat 17th October, 2pm - 4pm | $35 (+ booking fee. Price includes GST)

Meet Jon and Emelie Watson, qualified engineers and teachers who are taking a year off work to focus on "one planet" living, minimizing their demand for natural resources while sharing their skills with the community. In this hands-on workshop, they will teach you how to harness naturally occurring bacteria to preserve food. Lacto-fermentation not only improves the shelf life of your harvest but also significantly boosts its digestibility and nutritional profile.

This session includes:

• An Inspiring Journey: A short introduction to Jon and Emelie’s story of "living more with less."
• Science & Safety: Essential information on food safety, preservation techniques, and the environmental impact of our food choices.
• Hands-on Sauerkraut: A step-by-step guide to making your own traditional fermented cabbage.
• Hands-on Yogurt: Learn the simple process of creating fresh, probiotic yogurt at home.

You will leave the session inspired about the value of living more with less, with practical skill to preserve food and with your own saurkraut and yoghurt that you will make during the session.

What to Bring: 

To ensure this is a truly hands-on experience, participants are required to bring the following items for the sauerkraut and yogurt preparation:

• 1/2 a cabbage and 500mL (or more) of your preferred plant-based milk.

• 3L worth of clean glass jars with lids (large jars are best).

• A cutting board, a sharp kitchen knife, and a large bowl to hold your shredded cabbage.

This session will take place at Green Thumb Farm: 2204 Mt Samson Rd, Samford Valley, QLD 4520