Learning the basics of fermentation

EVER wondered how fermented food is made or why it’s good for you?

With the aim of answering these and many more questions, professional chef Narelle Lucas is delivering a dedicated Fermentation Workshop Friday, 12 March, 11am to 2pm.

Set to take place at the Haddon Community Learning Centre, participants will get an understanding of how to make five simple ferments and take them home to continue fermenting.

“I’m just teaching the basics of fermenting,” Lucas said.

“We do sauerkraut, kimchi, we make a wild fermented kombucha which doesn’t use a mother which is a pretty cool thing to do and we make a ginger bug too which makes ginger beer.

“They’re all pretty simple and they’re all great for your body.”

Having been a chef for over 25 years, Lucas is passionate about fermented foods and their effects and she’s excited to share her tips and tricks with the region.

“I do these workshops all the time, except for last year because of COVID,” she said.

“I used to own restaurants but now I have a fermenting business and we sell online through The Prom Coast Food Collective in South Gippsland and I do the workshops on the weekends.

“For the workshops, on the day I bring everything, but I ask them to bring jars for their fermenting so they can take it all home and an apron.”

Set to take place at the Haddon Community Learning Centre, 396 Sago Hill Road, to secure ticket to the workshop, visit bit.ly/39EdyLu.