Wild Things Hands-on Fermentation Workshop – Miso Making
June 22 @ 1:00 pm - 4:00 pm$100
WILD THINGS HANDS-ON FERMENTATION WORKSHOP: MISO MAKING[BRING HOME YOUR VERY OWN JAR OF FERMENTED GOODNESS]
Our Wild Thing workshops are specialised workshops where you get to go deep and learn about a specific ferment, get your hands messy and bring home a jar of your own work. These workshops are limited to small class sizes and designed to allow you experience the joy of crafting your ferment under the guidance of experienced fermenters. They are mainly facilitated by Directors of Gutsy Ferments Wei’er Higgs and Director of Buchi Brew Co Dr Sarah Lantz. Other fermenters may be brought in when deemed necessary. We take our fermenting seriously!
Get together with some other avid fermenters to make a one-year old miso – a magical fermented paste that originated in Japan many centuries ago. Miso is full of umami (or earthy taste) and is used to flavour everything from soups to marinades, salad dressings and stir-fries.
In this hands-on workshop, you will learn about the history and types of miso. We will also use garbanzo beans with locally cultured koji rice to make a batch of red miso. Bring home a jar of this miso and watch the alchemy of fermentation happen over the next four seasons. Oh yes, delayed gratification is one of the other important things you will learn from this workshop!
Cost includes all ingredients, recipe, a glass jar full of miso to take home instruction and sampling of different kinds of miso.
DATE: Saturday 22nd June, 2019
VENUE: Buchi Brewery, 5/1314 Boundary Rd, Wacol, QLD 4076, 1-$PM
CONTACT DETAILS: Dr Sarah Lantz ~ email@example.com or 0433330365
Space is limited to 15 people, so reserve your place now!
ABOUT THE PRESENTERS
Our Wild Things Workshops are facilitated primarily by Directors of Gutsy Ferments – Wei’er Higgs and Director of Buchi Brew Co. – Dr Sarah Lantz. Sarah is a international speaker, nutritionist, writer and author of the best-selling book Chemical Free Kids: Raising Healthy Children in a Toxic World and One Bite at a Time: Reduce Toxic Exposure and Eat the World You Want. She has a background in nutrition and environmental health, has been an ambassador for Australian Certified Organic (ACO) and the Chemical Free Community, and is an active member of Slow Food Australia. Sarah and Wei’er are authors of the best selling Fermentation and Gut Health Book: Forage, Ferment Feast – www.foragefermentfeast.com.au