Nikki Wagner Nutrition
Winter Preserving and Fermenting Workshop
Sat, 20 July
|'side pocket'
There's so many fruits and vegetables to preserve in Winter - citrus, root vegetables, cabbages and wild greens. In this class you will learn how to preserve using the traditional methods of pickling in apple cider vinegar, dry salting and fermenting in brine and honey. $80pp
Time & Location
20 July 2024, 10:00 am – 12:00 pm AEST
'side pocket', 32 Church St, Bega NSW 2550, Australia
Guests
About the event
You can still preserve and ferment in Winter!! My favourites are: Indian Lemon Pickle - spicy and tangy, great to have with curries; Verdurette - homemade vegetable stock (bouillon) preserved in salt, a great thing to have on-hand to add flavour to soups, stews and bean dishes; Kiseli Kupus - Croatian fermented whole cabbage; Honeyed Kumquats - these are divine (!); and Pickled Beets - sweet and sour and full of warming spices. You will also receive a cookbook with this class. $80pp