Fermenting Master class

Here we focus on naturally fermented pickles, culutured vegetables, traditional sauerkrauts and fermented health tonics. Discover and master fermenting and preserving techniques and methods passed down through generations in this advanced, very hands on course. Work with seasonal, organic produce and the easy to use Ball Mason jarring system.

Materials List

For all cooking classes: Bring an apron. Wear closed shoes. Tie back your hair if it is long. Bring containers for leftovers.

TUTOR

Stephen Hogwood

Stephen Hogwood established the 1910 Bottling Company in Wildes Meadow in the Southern Highlands following a career in advertising and marketing. It was while producing a documentary on sustainability that he decided to devote his life to producing sustainable natural food and to make people aware of the fragile nature of the planet. Stephen uses naturally filtered rain water, organic honeys and vinegars, hand picked organic product, all prepared and preserved the slow traditional way using Mason Ball preserving jars for vegetables and pickles and Fowlers Vacola jars for fruit. He preserves fruit,vegetables, jams, chutneys, pickles and juices in season and only when the quality is right.