Want to make your own fermenting crock? Here's your chance.
We are super excited local ceramicist Kim Haughie is taking the workshop.
Where? The Clayspace East Street Studio (opp. cnr of Standbridge St) When? Saturday 9th of February from 9.30am - 3.00pm. Cost? $150 which includes all materials and tutorials.
Participants will make a lidded fermenting crock pot using coil and slab construction techniques. The pots will then be dried and bisque fired and participants will then return for an additional one hour session (time and date TBA) to glaze their pots which will then require another firing.
About Kim Kim Haughie has been working for over 10 years in her clay medium as a ceramic artist and makes refined yet earthy functional pieces with a sculptural element. Kim is also passionate about creating a stimulating and supportive environment for others to explore their own innate creative abilities in clay. Kim is excited to be able to present this workshop as she has studied the ancient technique of Korean ongii (earthenware pottery) making in South Korea which she will briefly discuss and demonstrate.
If this sounds like your cup of tea please email daylesfordcultureclub@gmail.com to register your interest. We need a minimum of four participants for the workshop to go ahead, and a maximum of eight.
Love apples? Us too! Come along to the March Culture Club and join a group of people interested in maintaining good gut health while honouring our local pomaceous fruit.
Wow wow wow wow. It's true that everybody loves pickles! Culture Club's inaugural Community Pickling Day was testament to this fact.
Thank you to everyone who came along to celebrate the wonder of wild fermentation, community participation and the strengthening of our local food system. Thank you to Meg Ulman for facilitating the event, to Mara Ripani for taking these gorgeous photos, and to Edward + Fiona at Adsum Farmhouse for growing the gherkins that made the day just so wonderful. Thank you soil, thank you bees, thank you glass jar manufacturers.. We have so much to be thankful for. #collectivehealth #collectivegratitude ♥
Penny Livingston-Stark has landed on Aussie shores and is looking forward to meeting us all tomorrow evening (Thursday Feb 2) at 7pm at Jubilee Lake.
It's going to be a lovely 27˚C day tomorrow - perfect picnic weather.
Pls bring a rug to sit on and a dish of local food to share.
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If you're coming to the Community Pickling Day this Saturday - hooray! We can't wait to roll up our sleeves, put on our aprons and get our pickle on with you.
There are some extra things to bring along:
chopping board
small sharp knife
measuring cup
tablespoon measure
In case you missed our last post, here are the other things you need to bring along:
exact change if you've ordered Adsum Farm gherkins
as many clean jars + lids as you'll need for your pickles
salt, garlic cloves, peppercorns, bay leaves, fresh dill or dill seeds, mustard seeds, leaves containing tannin (grape, cherry, oak, horseradish, green or black tea)
See you on Saturday!
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A-tisket, A-tasket, this workshop looks fantastic:
Come and get your pickle on at Culture Club's inaugural Community Pickling Day on Saturday February 4.
We have partnered with Glenlyon's Adsum Farmhouse who are growing gherkins especially for the day. So if you don't have your own homegrown cucumbers to bring along, you can pre-order Adsum Farm organic gherkins which will be freshly picked on the morning of the pickling day:
exact change if you've ordered Adsum Farm gherkins
as many clean jars + lids as you'll need for your pickles
salt, garlic cloves, black peppercorns, bay leaves, fresh dill or dill seeds, mustard seeds, leaves containing tannin (grape, cherry, oak, horseradish, green or black tea)
Looking forward to seeing you there!
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We have just updated the Vegie Box page of our blog, so please have a read through and email us if you'd like to order a box of Captains Creek Organics' local goodies. Pickle 'em, juice 'em, cook 'em or just munch 'em.
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There are also two workshops coming up in Trentham that you might be interested in:
Were Indigenous Australians the world's first bakers? Come and discuss this delicious history while we take our sourdough making skills one step further from where we left off at last Culture Club's fermented grains workshop.
We will be learning new techniques and recipes so come and learn, try, and most importantly, taste the latest offerings in this country's long lineage of breadly goods.
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
Here is it folks, our first Culture Club workshop. Please put the date in your calendar and come along. It's going to be a fantastic day of sharing, learning and experimentation. We can't wait!
HRN is extremely excited to be launching Culture Club: for fermenters of all passions and experience. We are hoping it will be a regular get together. We thought a casual dinner was a good start, then we can all decide what we want the group to be.
Will we run workshops and have making days?
Will we visit people's homes and businesses to see what they have bubbling away in their crocks?
Will we have a cabbage planting day at one of the Daylesford Community Food Gardens and then a sauerkraut making bonanza when they're ready?
Will we organise crock making classes at Clayspace?
Or will we just have regular dinners where people bring fermented dishes to share and cultures, scobys and starters to pass around?
We have no idea what will come of it, but like a wild ferment, we are open to whatever comes in.
Please bring a dish to share made from local produce (and including a fermented ingredient or not, it's up to you), some starter or scoby to swap (if you have any), some fermenting recipe books (if you have favourites), a cushion to sit on and much fermented enthusiasm.
Our local tempe maker Edward Brand (you may have met him at the Dylesford market and sampled his wares) will teach us how to make some for ourselves, send us home with a fresh block and the ingredients to make several batches.....
We will have a light dinner with tempe and miso soup to sustain and nourish us. Do you want to join us?
Thursday, April 10th 6 to 9pm $55 Maximum 8 people venue tba
Yes I know, many of you have been waiting impatiently for this event! Well, here it is.. Hepburn Relocalisation Network presents
Thursday February 27th
at the
Daylesford Town Hall
5pm - 9.30pm Cost $220
the Art of Fermentation:
Come and learn how simple it is to make your own kimchi, kefir, and other fermented delicacies. Learn about the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution. Empower yourself with simple techniques for fermenting these healthful foods in your home. Be part of the fermentation revival!
Sandor Ellix Katz is a fermentation revivalist. His book Wild Fermentation (2003) and the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyse a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” His latest book, The Art of Fermentation (2012), is indeed a precious resource. Sandor's reputation precedes him and his fermentation workshops are highly sought after. See more at www.wildfermentation.com.
