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Introduction to Fermenting at Home

Learn how to make vegetable ferments and Kombucha!

This 3-hr workshop runs on the following dates in 2021:

Saturday 3 July / Saturday 4 Dec

from $63 | 1/2 day

Book now

During this three hours hands-on workshop, you will learn the basics of making your own sauerkraut, fermented seasonal vegetables and kombucha.

You will walk away with your own jars of vegetables to ferment at home, a Kombucha SCOBY to start your kombucha brewing and extensive notes. All ferments will be vegan.

What you will learn

  • The basics to successfully start fermenting vegetables at home
  • Brew your own Kombucha
  • How to use fermented products in day to day life

Monique was a great facilitator of our course. Very friendly, personable, knowledgeable. Her handout/booklet is full of great info and I continue to refer to it, and using these skills several times per week as I keep tending to my Kombucha and pickling foods.
I continue to use what I learnt daily as I produce kombucha weekly and regularly pickling. I can start to feel some benefits from continued focus on improving my gut health.

Meaghan, May 2021

Monique is a generalist. She divides her time between bush land management, teaching edible weed & fermentation workshops and teaching on the CERES  Permaculture Design Course. With a background in everything from philosophy to English teaching to working with the homeless, Monique brings her irreverent and humourous style of facilitation to her workshops.

She has been teaching fermentation for more than four years, teaching from Confest to Bairnsdale. Since starting her fermenting journey by making sauerkraut, Monique has fallen in love with fermenting and culturing foods. Infamous for being hopeless at following precise recipes, she enjoys the limitless experimentation of vegetable and fruit ferments. Monique regularly invents fermented products from fermented pesto, mustard, chilli sauce, chutney and herb-flavoured effervescent drinks. Monique is interested in many other “heritage, permaculture and survival skills” which she sees as important for a low-carbon future, personal wellbeing and reconnection with self and the earth.

What you will get

  • Extensive notes about how to ferment vegetables
  • Recipes for fermented vegetable products and condiments
  • Three jars of vegetables that you will prepare in class and take home to ferment
  • Samples of fermented products to taste in class
  • A Kombucha Scoby

What to bring

  • An apron
  • Three jars of 350ml to 500ml in volume

CERES reserves the right to cancel workshops due to insufficient numbers.

If we cancel the workshop you will be entitled to a 100% refund, or you may choose to transfer to another date, subject to availability.

If you decide to withdraw 7 or more days prior to the workshop date CERES will retain a 10% administration fee.

If you decide to withdraw less than 7 days prior to the workshop date CERES will retain 100% of your workshop fee.

Should CERES have to cancel the course due to Government changes relating to the COVD-19 response, we will let you know as soon as possible. Affected participants will be sent a notification that includes details on how to re-book another date or workshop. While cancellations on our part remain refundable within the specified time period, we do hope you will consider bearing with us in these precarious and trying times, and consider the rescheduled date where possible.