Sunday, February 16, 2020 at 9 AM – 11 AM, Alawa Hall

Join us to learn some fun and easy methods for pickling and fermenting food in the tropics.

This session will be fairly casual with five locals generously sharing their favourite recipes and tips. Learn how to make kefir, sauerkraut, kimchi and a Japanese pickle amongst other delights.

These dishes are not only tasty but full of good probiotic bacteria that benefits your digestion and overall health. Preserving vegetables and fruit is also a great way to use up excess produce, extend shelf life and reduce waste.

We will provide a lovely home baked morning tea thanks to Kim Yates.

Cost – Free to attend. Donations are welcome. They help us to cover our costs and run future events.

If you would like to get involved with making this event happen. We are always appreciative of volunteers who are able to help with set up or pack down. Just arrive a little early or leave a little late!

If you are laden with excess garden produce (lucky you!) suitable for pickling such as limes, lemons, okra, cucumbers, chilli, eggplants please feel free to bring them along on the day to share with others. It might also be a chance to give away any extra glass jars that you don’t need.

Looking forward to seeing you all
Georgia, Kim and Anna

This event is generously supported by an NTG Community Benefit Fund grant.