Session Two — Pumpkin
Saturday 22 August · The Farm, Byron Bay · 3 hours
We never really think to preserve pumpkin. And yet every winter it arrives in abundance — piles of it, at every stall, in every garden, more than anyone gets through before the season turns.
This season, we change that.
Over three hands-on hours at The Farm, you'll take one whole pumpkin and ferment every part of it — skin, guts and flesh — into three completely different ferments to take home:
Pumpkin Skin Miso — a deep, savoury paste made from what most people compost
Pumpkin Guts Kvass — a rich, earthy fermented drink brewed from the seeds and stringy bits
Pumpkin Kimchi — bold, alive and bright with the flesh at its seasonal best
Three techniques. Three ferments. One whole pumpkin — nothing wasted.
All produce and materials included. No experience needed.
Memberships available.
Session Two — Pumpkin
Saturday 22 August · The Farm, Byron Bay · 3 hours
We never really think to preserve pumpkin. And yet every winter it arrives in abundance — piles of it, at every stall, in every garden, more than anyone gets through before the season turns.
This season, we change that.
Over three hands-on hours at The Farm, you'll take one whole pumpkin and ferment every part of it — skin, guts and flesh — into three completely different ferments to take home:
Pumpkin Skin Miso — a deep, savoury paste made from what most people compost
Pumpkin Guts Kvass — a rich, earthy fermented drink brewed from the seeds and stringy bits
Pumpkin Kimchi — bold, alive and bright with the flesh at its seasonal best
Three techniques. Three ferments. One whole pumpkin — nothing wasted.
All produce and materials included. No experience needed.
Memberships available.