Seasonal Fermented Vegetables - Sun June 19th

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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

Time: 2:30pm-4:30pm

What to bring: Closed shoes and an apron

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