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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
Street: ADDRESS HAS BEEN ADVISED ON 20TH JULY @ 6.47PM
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. 

     BEETROOT/TURNIP

  • 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.

      SAUERKRAUT

  • 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 Dave Riley on July 25, 2016 at 8:10

The aroma enriches...

No knife seen thus far.Only one purple vegetable peeler. 

Ah yes! A  bone handled bread and butter knife  has drawn our attention: Sheffield.

Comment by Susanne on July 25, 2016 at 4:21
Hi Dave,
I think I left my bone handled bread and butter knife at your place?

Thank-you so much for the sourdough starter, it is bubbling away happily on the kitchen table, I'm feeding it spelt.

I've popped my ferments in a vented esky in the full shade part of the deck. I was catching whiffs of them when walking past the spare room so I moved them out of there as I didn't think my visitors would appreciate the aroma :)
Comment by Dave Riley on July 24, 2016 at 10:21

You can use anything as a 'primary follower' . 

Food grade plastic cut to shape? Such as from a yogurt or milk container...

I wondered about mulberry leaves for tannin too*. Hibiscus leaf...

Any edible leaf in the garden that's big enough to blanket the ferment surface.

Just remember that any botanical addition may imbue a flavour. One I was keen to try was Pepper leaves. Actually I have a ferment ticking over in which I used choko leaves  as a primary follower. Easy to shape. Any squash leaves too.

As Susanne points out I suggested banana leaves not skins! There are a lot of interesting chemicals in banana skins that excited the hallucinogenic crowd. So if you are keen for a trip option....

Another option is seaweed -- like nori -- shouldn't dissolve according to my sushi experiences.

To ferment you can use almost anything for a crock. Any jar or piece of china. A vase? A glass. A recycled yogurt container... Just drown the ferment in the brine. No seal is absolutely necessary. Just drown  the veg and cover  the vessel with a clean towel -- and saucer?-- to keep the flies and fruit flies out. But remember they are gymnasts as I've found with making sourdough starter. 

If you are fermenting 'open' and doing sauerkraut just remember that the cabbage eau de cologne will waft as the days go on. So to starve off the complaints maybe re-locating the ferment is warranted.

*The tannic acid in mulberry leaves ranges from 0.04 to 0.08% in fresh leaves and from 0.13 to 0.36% in dried leaf powder. In tea it is 6-28%.

Comment by Susanne on July 24, 2016 at 9:02
Dianne It was banana leaves that Dave said might be a replacement, I would remove the skins and just use the weighted ziplock as the kraut will ferment perfectly well without leaves just as long as the makings are submerged (by weights or water weighted ziplock bag)

I'd move the other ferments to larger jars for fermenting so that you can keep the contents submerged with your ziplock bag, you can move it to the smaller jar once fermented.
Comment by Dianne Caswell on July 24, 2016 at 7:58

I did not have any Cabbage leaves left to put on top of the left over Krauts, we took home in Plastic Bags. I have used Banana Skins, was that right. Also I couldn't fill the bottles with the left overs of the Chilli/Cap Ferments is that OK, forgot to ask what to do there, the bottles are too small to put Plastic Bags with water in them on top.

Comment by Lissa on July 24, 2016 at 4:58

Terrific workshop by the looks, well done all :)

Comment by Rob Collings on July 23, 2016 at 20:32

Nice work everyone, especially Dave!

Comment by Andrew Cumberland on July 23, 2016 at 20:21

Looks like a wonderful time was had by all.  Great job Dave and his able helpers. 

Comment by Elaine de Saxe on July 23, 2016 at 20:12

And thank you to the organiser and participants. This is the first 'workshop' we've had on BLF and it looks and sounded as though much was learned and exchanged. Wonderful to have such a happy crowd and some memorable photos.

Comment by Christa on July 23, 2016 at 20:04

We had a great day today, sharing in Dave's knowledge of fermenting.  We helped each other out and learnt to make it the easy, quick and natural way.  Thanks Dave from your apprentice fermentistas. 

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