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)).

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 daylesfordcultureclub@gmail.com by Saturday April 27. Please bring exact change on the day.

Please bring along:

Ingredients

• 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) 

Utensils

• 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.

With open hands + open hearts

As most of you have no doubt heard, Rod May passed away two days ago after being in intensive care at the Alfred Hospital in Melbourne for a week following his road accident.

We join hands with everyone who knew Rod, his friends, family, colleagues, customers + wider community members to support those closest to him during this raw time of shock, mourning, remembering and deep deep love.

Tributes have been shared far and wide about what a beautiful man our Rod was. We were lucky enough to know him, to embody his kind wisdom with every mouthful of his veggies we took in, that filled our bodies and propelled our actions.

HRNers have been paying tribute to Rod. David Holmgren wrote this beautiful account of Rod's life and the relationship he and Su shared with him, and Patrick Jones wrote this moving poem. Eight years ago Meg Ulman took these photos of Rod's hands:

Your hands too can be this deliciously chocolatey on Friday. A working bee has been organised out at Rod's: Captain's Creek Organics, 89 Kangaroo Hills Road, Blampied (look for the large '89' sign).

There is one more bin of apples to pick and lots of kraut to make with all the cabbages. Come for as long as you can and bring a bite to eat to share. We will have a hot cuppa organised to warm our hardworking hands as well as our bodies.

Please join us from 9.30am and bring a big sharp knife and a big chopping board for cabbage if you can.

It's going to be a big couple of days of kraut making. Don't forget the Community Krauting Day this Saturday from 9.30am - 12 noon. Details here. Cabbage orders close on Thursday June 1.

Sending love to each and every one of you. Be kind, be brave, and please please be careful when you drive in cars.

Community Krauting Day

Come and learn the simple art of wild fermented sauerkraut at

The 2017 Culture Club

Community Krauting Day

Saturday June 3

Once again we have partnered with Glenlyon's Adsum Farmhouse who have grown sugarloaf cabbages especially for the day. So if you don't have your own homegrown cabbages to bring along, you can pre-order Adsum Farm organic cabbages which will be freshly picked the day before the krauting day.

Cabbages are $3 each. Pls email your order to daylesfordcultureclub@gmail.com by Thursday June 1 and pay on the day. Pls bring exact change.



Please bring along:

Ingredients

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

Utensils

• 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.

We are looking forward to seeing you there!!