Seasonal Fermented Vegetables - Sun June 19th$85.00
Join Kate Walsh as she guides you through the process of making small-batch fermented vegetables from scratch. Using a combination of local seasonal vegetables and foraged indigenous plants and herbs, we’ll make kraut, brined vegetables, a chilli sauce followed by lots of tastings. All participants will receive 10% off when they shop at the Harvest Deli that day.
Class outline: What you need to know about fermented vegetables, hands on kraut and brined vegetable making, chilli sauce demo and lots of tastings!
What we provide: Kraut making kit, recipes, refreshments.
When: Sunday June 19th, 2016
Where: Harvest, 18-22 Old Pacfiic Highway, Newrybar Village, Byron Bay Hinterland NSW
What to bring: Closed shoes and an apron
Please read the Terms & Conditions prior to purchasing.