Course Summary

Learn how to make fermented foods from scratch in this delicious and fun class.  Anne Thoday will give you the knowledge and confidence to ferment many different types of vegetables at home to save money, prevent waste and improve your gut health.

Currently, we have no dates scheduled for this course. Please contact us via email enquiries@cae.edu.au to register your interest.

In this class you’ll learn how to make the following ferments:

  • Sauerkraut
  • Kimchi
  • Tomato Salsa

You will also learn the foundation principles of fermenting vegetables so that you can continue to experiment at home.

About Anne Thoday:

Anne Thoday, has a Masters in Community Cultural Development with a thesis exploring food and cultural memory. Her research into “Preserving Memories” has taken her into many diverse homes around Melbourne to explore food cultures leading to sharing these skills in classes around Melbourne and beyond. Her project “Preserving Memories was featured on the ABC 7:30 program and she has also served as a Kim Chi judge at the Royal Melbourne Show.

Materials list

6 large clean Jars- Mason jars are great but any clean recycled jars are fine.

Kim Chi

1/2 napa (chinese) cabbage
1 Daikon (white radish) pealed
3 tablespoon sea salt
2 garlic cloves, peeled and grated
tbsp fresh ginger, peeled and grated
2 spring onions, cut into 2.5cm pieces
6 tablespoons smoky paprika (if available)
2 hot chillies
1 tablespoons fish sauce

Apple and Juniper Sauerkraut

1 head red or green cabbage, shredded
1 apple, peeled, cored and coarsely chopped
1/2 tablespoons (13.5g) caraway seeds
1/2 tablespoons (23g) juniper berries, crushed
(10g) fine sea salt, divided

Fermented Tomato Salsa

1 yellow or red onion
4 large tomatoes
½-1 jalapeno or serrano pepper chillies
2 garlic cloves
1/2 bunches of chopped coriander
juice of 1 lime
1/2 teaspoons freshly ground black pepper
1 teaspoon Celtic Sea Salt
1 teaspoon cumin

Last updated: June 18, 2021 04:49pm