Summer can be one of the most challenging times for growing the vegetables we normally associate with fermentation here in the Northern Rivers. But at the same time, our subtropical summer brings an abundance of completely different ingredients.
In this Fermentation Club session, we’ll explore what grows here in the middle of summer and how we can preserve that abundance through fermentation.
Together, we’ll make:
Banana miso
Watermelon rind kimchi
Tropical fruit hot sauce
Summer fruit kvass
And potentially more, depending on what the season offers us
This is a hands-on, communal session. We make everything together around the table, and you’ll take your ferments home to continue their journey.
Summer can be one of the most challenging times for growing the vegetables we normally associate with fermentation here in the Northern Rivers. But at the same time, our subtropical summer brings an abundance of completely different ingredients.
In this Fermentation Club session, we’ll explore what grows here in the middle of summer and how we can preserve that abundance through fermentation.
Together, we’ll make:
Banana miso
Watermelon rind kimchi
Tropical fruit hot sauce
Summer fruit kvass
And potentially more, depending on what the season offers us
This is a hands-on, communal session. We make everything together around the table, and you’ll take your ferments home to continue their journey.