Introduction to Fermentation


Introduction to Fermentation


Fermentation is truly the alchemy of enables us to not only preserve food and enhance its flavours, but in the process introduce the kinds of good bacteria into our diet that can have an incredibly positive impact on health and wellbeing. Adam Kennedy will be providing you with the knowledge to delve into the incredibly addictive (and tasty) world of Fermentation.



Students will gain an understanding of the art and science of fermentation, through practical demonstrations with particular focus on Kombucha, water and milk Keffir, Sauerkraut and Honey mead. We will also make a batch of Sauerkraut together.


Students will take home a jar of their own Sauerkraut, as well as a Kombucha SCOBY (mother culture) There will also be tastings of other fermented foods on the day. A recipe and resources list will be provided.


Adam is a Permaculture educator, fermenter and beekeeper who lives in the Upper Mountains. His love of all things fermented was sparked by a sourdough breadmaking workshop in Western Australia a decade ago, and truly kickstarted by the work of the “Fermentation Revivalist” Sandor Katz. He has also launched the small batch “Happy Belly” Sauerkraut label . He is deeply fascinated with the ancient magic that is fermentation.

Saturday the 21st of October from 10am-2pm.

$70 includes a jar of sauerkraut, scoby, fermented snacks and refreshments! 


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