Did you know that sourdough bread may contain vitamins B1-B6, B12, folate, thiamin, niacin, riboflavin, vitamin E, selenium, iron, manganese, calcium, magnesium, phosphorus, zinc and potassium –in addition to uniquely balanced proteins and fatty acids? Whoa! This is in contrast to most commercially produced breads, which maintain only a fraction of their original nutrient content after all the processing they undergo.
Come and learn the art, craft and some of the science of making sourdough bread fermented with wild culture, as well as some other fermented goodies made using various grains.
Please note the earlier finishing time of 12.30pm. No need to bring lunch this time. Just your person, your friends and your enthusiasm.
Don't forget HRN has two exciting upcoming events:
This Friday night at 7pm, Charlie Mgee and his band Formidable Vegetable Sound System, will be launching their new album, Grow Do It in Daylesford. They're calling it a kids' album, but that hasn't stopped any of us adults boogying around the HRN HQ while we listen to it.
There will be a delicious supper available, too, to replenish our stores after a big night of dancing.
Here's a sneak peek of Kimchi, one of the songs from the new album:
(If you're reading this as an email, you might need to click through to the HRN blog to watch it.)
If you love kimchi as much as Charlie and would like to learn how to make it, we warmly invite you to come along to this Saturday's Culture Club for our free Back to Basics workshop where we will be making kimchi, sauerkraut, fermented carrots, pickled carrots, and a carrot kvass.
This will be a hands on and hands in workshop. Here's what you need to bring if you'd like to make your own:
Kimchi
Ingredients
- flaked or fine salt
- 3-4 cloves of garlic
- a thumb of ginger
- chilli flakes, or dried or fresh chillies
- fish sauce (optional)
- daikon radish (optional)
- sugar
- Chinese/napa cabbage, though ordinary cabbage, bok choy, etc works fine too - need about 1kg
- 1 carrot
- spring onions (optional)
- plastic gloves (optional) Utensils
- clean 1L (or thereabouts) jar
- grater
- chopping board + knife
- mixing bowl
Sauerkraut
Ingredients
- one or more cabbages
- salt
- optional: whey, onion, garlic, chilli, spices (cardamom, coriander, fennel, star anise, caraway etc) Utensils
- large bowl (preferably stainless steel) for pounding into
- pounding tool - eg. pestle
- grater
- large chopping knife
- chopping board
- 2 wide mouthed jars or crock - size depends on quantity of ingredients you want to make up. About 1 litre is a good size to start with
Carrot Ferment
Ingredients
- 4-5 carrots
- salt
- optional: whey, onion, garlic, chilli, spices as above Utensils
- large bowl (preferably stainless steel) for pounding into
- pounding tool - eg. pestle
- grater
- large chopping knife
- chopping board
- 2 wide mouthed jars or crock - size depends on quantity of ingredients you want to make up. About 1 litre is a good size to start with
Pickled Carrots
Ingredients
- 4-5 large carrots
- 4 garlic cloves
- good quality salt
- black peppercorns
- mustard seeds
- 2 bayleaves
- fresh dill or dill seeds
- optional: lemon, chillies
Utensils
- 1 2-litre jar or several smaller jars
- knife
- chopping board
Carrot Kvass
Ingredients
- 1 carrot
- salt
- whey (optional) Utensils
- 1 large jar
- chopping board
- knife
Eeeeeeeeeeeee!! We can hardly contain our excitement! Charlie Mgee is returning to Daylesford with his band Formidable Vegetable Sound System to launch their new album Grow Do It.
Supporting, is the ever-talented effervescent Mal Webb, launching his new album Not Nor Mal, with the help of Kylie Morrigan
Tell your friends and get your dancing shoes ready! It's going to be one hell of a fabulous night.
Sourdough, yoghurt, water kefir, jun, suerkraut... Whatever you have bubbling away at home in your crocks and jars, it's time to give them an airing. Our next Culture Club is going to be a Show + Share day where we can share stories, recipes, experiments and wondrous flavours.
We have a month until then, which is plenty of time, even in our cold houses. Can't wait!!
Yoghurt, whey, milk kefir, cultured butter and yummy cheeses... Please join us at our next Culture Club meet-up to learn and share knowledges about fermenting dairy.
Come one, come all and please help us celebrate this wondrous time of year with community friends, a shared dinner and much merriment. For more info on the Hibernal Solstice, please visit this site.
What a fabulous opportunity for all of us to brush up on our pruning skills (under the skilled guidance of biodynamic orchardist Ian Clarke), while socialising and keeping warm.
