Over paying $17 for a jar of Sauerkraut? Or maybe you have no idea what this fermenting thing is all about?
Learning about eating healthier food can be exciting, but sometimes also a little overwhelming. There’s so much information out there to wrap your head around and often choosing to eat healthier can be more expensive. By learning food techniques like preparing ferments (or making bread, stocks, etc) it can save money, encourage a slowness into life (which we all need!) and you gain a great sense of achievement and satisfaction by becoming more self-sufficient.
There’s stacks of information online with ways to make ferments, but I find learning in a workshop environment much better. Having someone talking me through the process whilst seeing it demonstrated, then getting to try it myself is so valuable. I find this type of learning sticks much longer in my head than reading a book or blog article. And you get to meet lots of cool people who are interested in the same things you are.
Fi is a fantastic teacher, she teaches just how I like to learn. It’s informal learning with simple instructions and lots of hands on practice (similar to how I teach photography workshops).
Here’s a rough outline of the day:
Meet & Eat – Meet the class and eat cake – delicious and homemade of course!
Farm tour – Great chance to get educated on how a small farm operates. Adam and Fi share honest stories about what has and hasn’t worked on their farm. We also got the chance to pick fresh produce from Linda’s Market Garden for our lunch – AMAZING!
Learning session 1 – How to make Water Kefir (pronounced Keh-feer), Milk Kefir and Kombucha. Live demo with lots of tastings.
Lunch – Gorgeous long table lunch covered with delicious dishes that were all produced from the farm. The spread was simple food, perfectly prepared to allow the produce to shine. Dishes like roasted fennel, blanched asparagus with olive oil, garden salad with eatable flowers, goats milk ricotta, crusty sourdough… the list goes on and on.
Learning session 2 -How to make Sauerkraut & Dill pickles. This was a chance for the class to prepare their own batch of Sauerkraut and Pickles to take home.
Wrap up & take home bags – A chance to talk through any questions and we were given our goodie bag to take home which contained Kefir grains, Kombucha scobi and our jars of Sauerkraut and Pickles.
I came home after the workshop and immediately started my own Milk Kefir and today I’m just about to start brewing the Water Kefir. I’ll probably give the Kombucha a miss at present as I’ve tried it before and I prefer the taste of the Kefir. The next project will be making some Kraut, I’ll save that for the weekend. Bring on lots of good gut bacteria!
What better way to spend a weekend than learning about delicious age-old food techniques, with awesome people in the most spectacular farming location around! Find out more about these workshops at the Buena Vista Farm website.