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Fermenting Workshop Stage 2 with Dave Riley

Event Details

Fermenting Workshop Stage 2 with Dave Riley

Time: August 6, 2017 from 10am to 12pm
Location: Dave's Place
Street: Address will be sent to RSVP's closer the date.
City/Town: Beachmere
Phone: 0407691485
Event Type: workshop by voluntary donation
Organized By: Dianne Caswell
Latest Activity: Aug 7, 2017

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Event Description

Take this opportunity to join Dave and learn more about Fermenting. This workshop will be aimed at those who are familiar with the Basics and would like to learn a little more. In this class Dave will also touch on Sour Dough Making as well.

Class size is limited so get in early.

You will need to bring:

    .  Produce: bring your own to ferment.

  • Dave will be adding a list of produce for you to bring

      Aside from produce you will need to bring:

  • Dave will update what else you need to bring Closer the Date.

Please message me (Dave) with any specific questions: HERE.

We will begin the Workshop at 10.00am so please arrive a little earlier to settle in with a cuppa and a snack ready for a fun morning, followed by lunch.

Please bring along a Plate that can be shared for Morning Tea and Lunch.

As other details come to hand you will be notified and they will be listed.

Late attendees welcome, but Please Phone or Message Dianne on 0407691485 for address details.

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Comment by Dianne Caswell on August 5, 2017 at 20:58

Sorry Julie, I have just sent it to you. See you tomorrow.

Comment by Julie Migliorisi on August 5, 2017 at 20:30

Hi Dave, Dianne, I still don't have the address..... can you please send it to me. Thanks. 

Comment by Dave Riley on August 2, 2017 at 21:59

As for tools:

  • bowls to hold veg/herbs
  • blending devices
  • graters
  • knives or choppers
  • something to ferment in.(lidded, clean, wide mouthed, preferably opaque.)
  • peeler
  • your primary produce
Comment by Dave Riley on August 2, 2017 at 21:52

On the way to my place, folk should stop in at the Caboolture Markets operating Sundays.

Turn west along the D'Aguillar Hwy.LINK

Plenty of breakfast options. I did up a map to indicate my regular places I visit to purchase stuff. So if you have a mind for seedlings, plants, fruit and veg -- or spices --or stuff to ferment -- use the map to guide yourself.

Comment by Dave Riley on August 2, 2017 at 17:59

I was talking to Dianne about options and thought I'd indicate some worth considering. I find pastes more useful day to day than other veg ferments especially in cooking

These are my favs proven by much culinary use.

  •    This recipe  for Pepper (Capsicum) Paste (LINK) is easily adapted to fermentation using my hack.What we'll do is roast the capsicums on my bbq.That way we reduce the fluid volume.I loves the stuff and it is so useful and delicious.
  • A salsa sauce/chimichurri  mix:

    2 cups fresh parsley leaves, well packed
    1⁄4 cup fresh oregano leaves (or 2–3 tablespoons

    dried) I have majoram +++ but also thyme ++++ and mint. But you can add coriander leaves too.
    6 cloves garlic

    1 jalapeño or 1 teaspoon chile pepper akes

    1 small shallot(spring onion will do)

    Freshly ground black pepper, to taste

    Juice of 1 lime
    1 scant teaspoon sea salt

    You need to cover ferment with olive oil when the process is finished to seal it.

  • Chili paste:

11⁄2 pounds chiles, stemmed

2 teaspoons sea salt

  • Basil ferment Any quantity of leaves, in 1⁄4-pound  1⁄4 teaspoon sea salt per bunch
  • Cultured Turmeric Paste

    Here’s my recipe for fermented turmeric paste – a real winner as far as health benefits, easy to make and ease of use. This golden, rich and vibrant paste will last up to 12 months in your refrigerator providing you with medicine all year long.

    Culturing your turmeric will increase the health benefits substantially; provide valuable fermentation metabolites and probiotics as well as preserving the substrate for months.

    Turmeric Paste

    Fermentation vessel (I used glass)
    Champion Juicer or Food Processor½ pound fresh turmeric, roughly chopped

    ½ teaspoon organic freshly ground pepper and cumin (black pepper and cumin increases the absorption/ bioavailability of the properties of turmeric substantially) 
    ¼ -1/2 teaspoon sea salt
    Whey, approximately ¼ cup

    1. Put the chopped turmeric in the food processor or champion juicer and process until it reaches a smooth paste. Add the salt, pepper and whey and stir in gently. 
    2. Press in very tightly into a half-pint jar. Top the paste with a thin layer of whey. This is an anaerobic process so the whey protects the paste from oxygen. Cap tightly. 
    3. Set the paste in a cool dark place. Check daily and if the whey is absorbed, add another thin layer. 
    4. Depending on variables, your paste will be ready in approximately 5 days or so. Your ferment should smell strong (like turmeric) but clean and should taste salty and only slightly sour. This ferment will keep in your refrigerator for approximately 12 months.

Comment by Dave Riley on July 31, 2017 at 18:45

As far as I'm concerned for this workshop folk should bring whatever and alert  me so we can do with what we have.

Give me a direct heads-up --via email: -- so I can do some homework and maybe suggest additions to bring.

But I thought I'd introduce folk to 'my' preferred range of ferment activities -- yogurt, lacto bacillus veg and sour dough -- and offer an intro to the DIY of these. I'll make up a sourdough batch enough for folk to take home a starter sample if wanted.

Those who have been before we can take on larger challenges like the pastes.I especially am keen on my sweet pepper hack: pepper paste -- if you can supply up with capsicums. But herb mixes, chilies and such are all good.

Newbies are most welcome. If looking for an beginner option:bring a cabbage.

You'll need a bowl and a fermenting vessel/crock.

I am oversupplied with my preferred crock so I can sell (approx: $6)folk some of those I have. But then you can even bring you handiwork home in a plastic bag and settle in when you get home with what you may have.

You'll need knives, peelers perhaps, grating devices/machines if you have them , chopping boards...I should have enough salt and maybe herb options from the garden. Plastic weights are supplied from my stock.

Direct questions, call me: 0499728372

Comment by Dianne Caswell on July 30, 2017 at 14:01

Pastes sounds really great Dave - What kind and what would you like us to bring along. Your garden is looking wonderful Dave, even though it is Winter.

Comment by Dave Riley on June 21, 2017 at 8:33

Unfortunately 'Stage 1' had to be cancelled as I was ill and the house was in turmoil with a major kitchen makeover.

But August is an open agenda. My keeness now is pastes -- fermented pastes -- but what will be optioned will depend on what's seasonally available and folk's preferences.

As for sourdough, I can DIY that but send you away with some of my starter.

That's the problem , Janet -- space.

Comment by Dianne Caswell on June 21, 2017 at 6:57

I Julie, Yes everyone is welcome. Looking forward to seeing you there.

Comment by Julie Migliorisi on June 20, 2017 at 19:30

Diane, I have wanted to learn more about this for ages. Presume there was a Stage One which I missed, and hope it will still be okay to do this one? We are mostly gluten free at home, but I think this will still be suitable for us. 


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