Courses
FERMENTING BASICS with Sarah Clayton
Tuesday 5th January 2027 / 9.00am - 1.00pm
Cost: Standard $190 / Early-Bird $160 (All materials included)
Venue: Mt Hutt College
FERMENTING BASICS
Join Sarah in learning to make lacto fermented vegetables such as dilly beans, pickled cucumber, poor man's capers (nasturtium berries) and pickled jalapeño chillies. Simple easy wholesome food preservation, with only the addition of salt and water to vegetables. No fancy equipment and no cooking required. Great for promoting good gut health and preserving bumper crops.
Introducing Sarah Clayton
Sarah has been an avid vegetable gardener for over 35 years, with currently over 100 square metres of vegetable garden and about 40 fruit trees.
Sarah began to preserve excess fruit and vegetables by making jams, chutneys, bottling and later pressure canning. About 10 years ago Sarah started to ferment vegetables as a healthier way of preserving her produce. In more recent years she has been making a variety of fermented hot sauces, kimchis and krauts.
