Wild Fermentation Workshop — Ancient Preservation 101
A hands-on, immersive workshop where you’ll transform seasonal vegetables into living, probiotic-rich food.
Friday 17th April 11- 2.00pm
oin wild fermenter Sara Yael for a 3-hour, hands-on, intimate, immersive workshop.You’ll learn how to transform seasonal vegetables into living, probiotic-rich food using techniques that have sustained cultures for thousands of years.We will make:• Pink sauerkraut
• Seasonal pickled vegetables
• Pickled onionsYou’ll learn the real foundations — salt ratios that actually work, how to trust your senses, and how to ferment safely without overcomplicating the process.Fermentation is ancient preservation.
Alive with beneficial microbes.
Rich in nutrients. Built for resilience.This isn’t a wellness lecture.
It’s skill-building.You’ll leave with three full jars you made yourself — and the confidence to keep fermenting in your own kitchen.All ingredients and jars will be provided.Please BYO your favourite sharp knife, a cutting board, and a large mixing bowl.
Sara Yael has taught fermentation workshops across Australia and worked with hundreds of students — from home cooks to chefs.Her approach is simple:
Practical. Ancestral. Alive.This isn’t a lecture.
It’s hands in cabbage, salt on fingers, jars bubbling on your bench.You’ll leave with:
• Your own handmade ferments
• The confidence to keep fermenting at home
• A deeper connection to seasonal foodOnly 13 places available!