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Fermenting Workshop with Dave Riley

Event Details

Fermenting Workshop with Dave Riley

Time: July 23, 2016 from 10am to 12pm
Location: Dave's Place
City/Town: Beachmere
Phone: 0407691485
Event Type: free, workshop
Organized By: Dianne Caswell
Latest Activity: Nov 17, 2016

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Event Description

Here is an opportunity to join Dave and learn the Fundamentals of Fermenting. That (I am led to believe) is not as scary  as it sounds and am told you will experience flavours you may not have had before. The Health Benefits alone are a Plus.

You will need to bring:

    .  Produce: bring your own to ferment.

  • I (Dave) need to know what you want to ferment individually if you want to ferment some other home grown or bought produce so I can tell you what you should bring. For instance if you want to ferment root Turmeric, Chilli peppers, parsley, or whatever.
  • Since fermenting is easy it's OK to bring ingredients for more than one fermenting project. Prep is quick although it can be laborious. But then the microbes do 99% of the work.
  • If you don't want to go down the boutique route then the ferments we'll definitely be making  are beetroot and turnip, carrot and daikon (Do Chua), and sauerkraut. (See ingredients list below.)
  • We won't attempt any tomato based ferments because of the sugar content. Nor will we attempt kimchi.
  • We'll begin the session with taste sampling of whatever I've got to hand. En route I can also show yogurt making  DIY and promote the joys of sourdough. 
  • So any RSVP needs to specify your preferences so that I can vet them and get back to you specifying what you may need to bring.

      Aside from produce folk will need to bring:

  • Vegetable peeler
  • Chopping board
  • Bowl or broad tray(such as a clean baking dish) to hold your chopped or sliced vegetables.
  • Lidded containers or jars (glass, food grade plastic, ceramic -- not metal) large enough to hold all your ferment. This isn't for storage but for fermenting.
  • Knife &/or chopper.
  • Mandolin or grater or blender -- are options depending on your intentions. But a knife or chopper is essential.
  • If you are salt picky, bring your own, so long as it is not iodised. Sea salt is kosher and will be supplied. 
  • If anyone would have any Grape Leaves, Dave would appreciate it if you could bring some along.

     Ingredients list. 


  • Equal quantities of beets and turnips such as a bunch of each...or variation.
  • No 'beetroot only' because of the sugar content.

       CARROT & DAIKON (Do Chua)

  • Equal quantities of carrot and daikon (icicle radish), or
  • 2 parts carrot to one part daikon, or
  • Carrot only.
  • Cloves (to taste) of garlic.


  • 2 drumhead cabbages. That's the basic kraut.
  • For the option of  Lemon Dill Kraut bring garlic cloves, a lemon, fresh or dried dill.

You can multiply these proportions to increase your volume.

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, 2016 at 7:19

I tasted my Ferments for the first time yesterday and am very happy with them, the Krauts need a little more time.

Cabbage/Green Apple/Fennel, Cabbage/Dill/Lemon Juice, Moroccan style Capsicums/Garlic/Chilli/Asst Herbs Spices, Euro Style Chilli/Capsicums/Garlic/Asst Herbs & Spices

Comment by CHERYL SLAPP on August 5, 2016 at 7:03

I did the red cabbage kraut - love it, wish I could remember what spices I actually put in .

Comment by Susanne on August 4, 2016 at 21:00
Thought you might like to know how my ferments went.
Beetroot and turnip is to die for... Yum
Carrot and Dakon is ok but the garlic even though only one clove was used has a strong hold.
Both are decanted and refrigerated.

The sauerkraut with lemon and dill is coming along nicely.
Comment by Dave Riley on August 1, 2016 at 12:35

To share your efforts and negotiate any FAQ here are a few useful groups on fb:

Comment by CHERYL SLAPP on August 1, 2016 at 12:02

Just had a taste of the beetroot and the carrot ferments - both taste good to me so are now in the fridge.  Haven't tried the kraut yet, will leave it for a few more days.  Have also ventured into trying to make kombatchu, its in the cupboard, lets see how it goes.  Next ferment will be chilli/capsicum, maybe at the week-end.

Comment by Dave Riley on August 1, 2016 at 9:40
  • Janet: if it tastes good, eat it. So many factors influence fermentation.In Qld, we're always warmer than these temperate fermenters' habitat.
  • Dianne: I've not noticed any of my ferments visually 'bubbling' but then I use opaque crocks. Sourdough starter, on the other hand, definitely 'bubbles' until it over exerts itself.  

Actually I've not touched my last batch of fermented veg in their crocks. A couple should be ready tomorrow per the schedule I wrote on the tape. But aside from checking the position of the ziploc bags, I've left them alone.But then my lids aren't air tight. 

My problem has been the odour of the cabbage wafting in the garage. I'm fermenting 5 huge cabbages which I had bought at the markets.  My solution -- to good effect -- has been to burn incense sticks when folk drop by.

I had a friend who bought the 'smallest house in Glebe' (Sydney) and for ever complained that their close by neighbour was always cooking cabbage. I suspect that neighbour was instead fermenting sauerkraut. Other ferments don't have that nasal twang.

Comment by Dianne Caswell on August 1, 2016 at 7:38

Hi My Ferments don't seem to be bubbling, though there is evidence that moisture does escape from the jars, I burp them everyday. Is this OK?

Comment by Janet Fong on July 29, 2016 at 8:11
I opened up the jar of Sauerkraut I made at the workshop last night (after 5&1/2 days). I think it has reached my desired sourness level.
Dave, should I leave the sauerkraut to let it ferment further or should I transfer it to the fridge to slow the fermentation? I read an article you sent that .you have to ferment for at least 14 days to achieve the optimum taste but at the same time, I don't want the ferment to get any more acidic.
Comment by Dianne Caswell on July 25, 2016 at 15:54

Thanks so much for the info Dave, I will try and get through it all as soon as possible. I am madly planting seedlings, that a nice person got me at the Cab Markets (much appreciated, they are looking good.

Comment by Dave Riley on July 25, 2016 at 11:32

For the Fermentistas -- useful essay --take from it what you will: How Long To Ferment Sauerkraut?

Also for background enrichment: The Science Behind Sauerkraut Fermentation.

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