This workshop will teach participants about vegetable ferments and cultured condiments. Focusing on sauerkraut, fermented condiments such as lacto-fermented salsa, apple sauce, and also a broader range of fermented vegetables & fruits. Participants will take home recipes created in class to continue fermenting at home. There will be a tasting of fermented products throughout the class. The workshop will finish with a fermentation Q&A and troubleshooting session. All ferments will be vegan.

About the Trainer

Monique Miller works at CERES Fair Food and Joe’s Garden. She has been fermenting for almost 4 years now and has become infamous for “fermenting everything”. Monique is passionate about local food, DIY, seasonal produce, fermentation, preserving the harvest and applying permaculture in everyday life.

Fermenting for the Future 2_RESIZED
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Sat 23 / Feb 10:00 AM - 2:00 PM


Community Kitchen
CERES Enviroment Park
Stewart St & Roberts St, Brunswick East, VIC 3057 Australia


Concession TICKET: $90

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