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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 Janet Fong on July 23, 2016 at 19:40
I had such a great time learning the art of fermenting. On the way back to Brisbane, we stopped by Costo to get grocery. My hubby William picked up a bottle of Tabaso sauce , I said "Nah, let me make you a jar of fermented chilli paste instead!'
Thanks Dave. You are such an inspiration. I feel I have grown from a ferment novice to an expert today and become a much cultured person.
Comment by Cathie MacLean on July 23, 2016 at 19:08

Dianne, thank you for organising this very interesting event and Dave thank you for opening your home, preparing so much to make it easy for us to try the art of fermenting and sharing your vast knowledge and enthusiam with us.

I have a few photos of the day to share.

Dave giving detailed instructions

Dianne - looking very content.

Christa, Cheryl (happy birthday!) and Christine

Susanne pounding until the vegetables release their juices

Janet, ably and cheerfully assisted by William

That would be me!

The whole happy, productive crowd.

Some of Dave's fun collections.

Comment by Susanne on July 23, 2016 at 18:40
Thank-you Dave for a wonderful morning of chat and chop.

I already make my own sauerkraut and when I started I followed recipes and ended up with what I would call 'salt' cured, sorry fermented, now I have it just right.

I wanted to venture out to other vegetables but didn't want the long delay till they were right tasting for me so coming to this mornings workshop meant I could taste some of the results of the recipes you use then implement them.

It was a great environment to ask questions and then starting with just a little salt in the ferments I could ask for a second opinion then add other ingredients as needed.

Can't wait for the 7 days to pass till I can start tasting both the daikon and carrot and the beetroot and turnip ferments to see if they are ready to go into fridge friendly bottles. Then I'll be champing at the bit till 14 days have past and the kraut can be tasted.

Thank-you Dianne for the organisation, staying for lunch was a great idea.
Comment by Dianne Caswell on July 23, 2016 at 18:32

My 1st Ferments - 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 July 23, 2016 at 18:19

Dave, just a very big thank you for having us at your home and appreciate you imparting your fermentation knowledge to us.

Comment by Dianne Caswell on July 23, 2016 at 17:24

These are the companies that I buy my Fruit and Nuts and Herbs and Spices from (You can buy in bulk from both)

Herbies Spices http://www.herbies.com.au/?gclid=CN37672Fic4CFQp_vQodndQEsw


Magnus Fruit & Nuts
http://magnusfruitco.com.au/

Comment by Dave Riley on July 23, 2016 at 16:54

Any ongoing issues or questions --now that you own a  ferment  -- just ask so I can pursue an answer.

I know I learnt stuff from the challenges today...and we discovered some solutions.

Recapping: 3 books I recommend per chats.

As for tools:

  • A mandolin slicer. Only way to julienne.
  • For crock: an EasiYo yogurt flask (...such as from an Op shop...or supermarket)
  • The Water Chlorine Neutraliser I use is  one that removes BOTH chlorine & Chloramine..

Comment by Dianne Caswell on July 23, 2016 at 16:18

WORKSHOP UPDATE

What a wonderful interesting, inspiring, productive workshop we had. Dave was kind enough to open up his home today and teach us what he has learned and the experience he had gained through successes and failures.

I myself was a little apprehensive at first but it didn’t take long before we were all cutting up Cabbages, Fennel Bulbs, Beetroots, Carrots, Capsicums, Chillies and more. We added Herbs, Lemon Juice, Garlic etc., to add Spice and Depth to our Creations. And they did look like Creations when bottled up.

Our journey of Fermentation didn’t end there. We packed up our bottles that were empty when we arrived, but full now, and armed with Instructions on what to do next, and when to know our Ferments are ready for consumption.

Thank You so Much Dave, we all had a wonderful time and your knowledge seems endless. We even received a brief lesson on Sour Dough Bread and Yoghurt Making.

Thank You to everyone who provided Morning Tea and Lunch.

Photos were taken by a couple of members and they will be added for all to see.

Comment by Cathie MacLean on July 22, 2016 at 18:23
Hey Dave... I will bring cabbage etc for sauerkraut and will do the other ones you recommend and I would like to also do the base for salsa as we go through vast quantities of salsa in this house. We have our favourites but I'm intrigued by the difference fermenting may make to the flavour. Do you want me to bring a processor for making any paste? I have a thermomix and can bring it if needed. So ready for a workshop like this to clear my work-brain! Also bringing what grape leaves I have.
Comment by Dianne Caswell on July 20, 2016 at 18:53

Good Evening, I have send out Dave's Phone # and Address via the email address you used when joining. If you have not received it, please let me know by Personal Message and I will resend it to you again. Happy Fermenting...

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VETIVER COMMUNITY PROJECT

Vetiver grass helps to stabilise soil and protects it against erosion.  It can protect against pests and weeds. Vetiver is also used as animal feed. (Wiki.)

The Vetiver Community Project is a plant nursery run by Dave & Keir Riley that harvests and grows Vetiver grass for local community applications and use. It is based in Beachmere, just north of Brisbane, Australia.


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