Sunday, May 19, 2019

Community Krauting Day wrap up

And it's a wrap!

Thank you to the cabbages, thank you to Edward + Serge for growing them. Thank you to the soil, the sun +  earth, thank you to the salt, the wild microbes, the jars and the crocks. Thank you to the 40 people who came along to share, laugh, pound and squeeze. Thank you to Mara Ripani for catching the tail end of the day with her signature beautiful photos, and to Blackwood Ulman Jones for the video at the end of this post (that you'll need to click through to the blog to see (if you are reading this in your inbox)).

Thursday, April 18, 2019

2019 Community Krauting Day

We are excited to once again be partnering with Serge from Blampied's Captain's Creek Organic Farm who is growing us cabbages especially for the day. If you don't have any own homegrown cabbages to bring along, you can pre-order your cabbages which will be freshly picked for the krauting day.

Cabbages are $3 each. Please email how many you would like to by Saturday April 27. Please bring exact change on the day.

Please bring along:

  • one or more cabbages (if you are bringing your own)
  • salt (non-iodised is best)
  • optional: onion, garlic, chili, spices (coriander, fennel, star anise, caraway etc) 

  • large bowl (preferably stainless steel) for pounding into
  • pounding tool - eg. pestle or potato masher
  • grater
  • large chopping knife
  • chopping board
  • 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.

If you have any questions please call Meg on 0418 523 308.

We are looking forward to seeing you there!!

Please remember all HRN events are waste-free. No single-use plastic please, including disposable coffee cups.

Friday, March 29, 2019

Vim, Vigour, Vinegar

No need to book - just rock up. And no need to bring anything - simply come along to learn about and sample delicious and potent culinary and medicinal vinegars.

Sunday, February 10, 2019

Summer ferments wrap up

Look what we made! Vinegars, pickles, krauts and sodas.

To preserve the bounty of the season and to embellish it with probiotic goodness.

Thank you Raia and Meg for sharing your knowledges with us, and to the formidable Mara Ripani for taking these beautiful photos and sharing them with us. Thank you to everyone who came along!