History Bites - Fermentation workshop
Sunday 20th August, 10:30am and 1pm on the Museum's Botanic Gardens site Balcony
For centuries people have used fermentation to preserve, release nutrients and add flavour to their food. In this 90 minute workshop, you’ll learn the science of fermentation, and how to create simple and delicious fermented foods.
Participants will help make Sauerkraut and Kombucha and learn about fermentationprocesses including sour dough. Everyone will take something delicious home with them after the workshop!
cost: $10 per participant
Sourdough image by Henry Bloomfield on Flickr