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Workshops for July, August and September


JLR - July 12, 2018 - 0 comments

Prefer to make your own goodies rather than buy? Come along to one of the workshops and learn everything you need to know about setting up your own Cultured Kitchen. All workshops are interactive and hands on.

A bit of theory and lots of tasting and sampling. You go home with a goodie box filled with cultures and samples as well as comprehensive notes. I am available afterwards on email to answer questions or assist once you start fermenting on your own, should you encounter any problems. Workshops are limited to 6 people. More details on each workshop will follow. If you respond within in 5 days and make payment, then you will receive a 10% discount. Would you like to host your own workshop? Give me a shout!

28th July in Somerset West – 09H30 to 13H00

This workshop is kindly hosted by Di Forster who will be showcasing Oribi Organics. A wonderful range of natural skincare products!

Learn how to make water kefir, milk kefir, jun (kombucha) and fermented veggies. Learn about kvass, rejuvelac, ginger beer and tepache!

The cost will be R500.

11th August in Hermanus 14H00 – 17H30

This workshop is kindly hosted by Charmaine and Ferdi from C Beyond Health in the Hemel en Aarde Village

Learn how to make water kefir, milk kefir, jun (kombucha) and fermented veggies. Learn about kvass, rejuvelac, ginger beer and tepache!

The cost will be R500.

1st September in Stanford 09H30 – 13H00

This workshop is for Moms and Dads who would like to learn how to include cultured and fermented foods into your children’s eating plan in a tasty and fun way! Two of you can come along together, so either Mom and Dad or Mom/Dad and child, as long as the child is old enough to take part. Or you can come along on your own.

Learn how to make Flavoured kefir cream cheese (chocolate, honey and cinnamon and savoury), cultured butter, berry jelly, ice lollies, kefir pancakes, fruity flavoured water kefir. Learn about fermented berries.

The cost for two is R800 or for one R500. Numbers will be limited

29th September in Stanford

Learn how to make sourdough bread, cultured butter, kefir cream cheese and fermented relish.

This will be a whole day workshop and will include a light lunch. The cost will be R1000.

My Cultured Kitchen 

My Cultured Kitchen is about so much more than fermenting. It is about adopting a holistic approach to health and wellness. Creating our own food security and adopting an ethos of ‘from the garden to the home.’

 

Caring is sharing

Please feel free to share this info with everyone who may be interested and you can also subscribe to follow if you want to receive recipes and news. No longer interested? Let me know and I will remove you!

Happy Fermenting!

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