In the first of our new Artisan Workshops we are thrilled to welcome Sharon Flynn of The Fermentary in Melbourne.

Fermented food may be the oldest and slowest fast food in the world. The main ingredients are curiosity, optimism and time. Fermentation has been practised around the world for millennia in different cultures and cuisines, and is the oldest way of preserving a season or planning for future needs. With sauerkraut or kimchi in your fridge you’ll always  have delicious, nutritious food on hand.  

The health benefits of fermented foods are becoming increasingly well known, and it was a mission to heal her daughter’s gut that led Sharon Flynn to fermentation. It’s now her mission to share her knowledge far and wide.

Join Sharon in this four-hour hands-on workshop, including a light lunch. 

What You'll Learn

• That with sauerkraut or kimchi in your fridge you’ll always have delicious, nutritious food on hand 
• The many health benefits of fermented foods 

Recipes

• Kimchi
• Sauerkraut with wakame, pink peppercorns and ginger
• Doburoku (farmhouse sake)
• Kasu cured ocean trout

Class Inclusions

• Expert demonstration by Sharon Flynn.
• A fully equipped cooking island in our state-of-the-art kitchens, to prepare your own dishes.
• Time to enjoy your creations in our stunning dining room.
• Free parking at Sydney Fish Market.
• Take-home recipe booklet.
• Sydney Seafood School apron.

Please be aware that you will be cooking in a group of 4-6. To book a group of 7 or more into this class, please call us on 02 9004 1111 or email sss@sydneyfishmarket.com.au. 

We make every effort to ensure that the class and the recipes proceed as advertised. However occasionally we may need to alter recipes, ingredients or class format due to availability of produce or other circumstances.