Food Chi Fermentation Workshop Nature’s Chef would like to sow some seeds with you, tips and tricks on how to preserve the autumn abundance. This is a hands on workshop in the Edward Milne[…]
6218 Sooke Rd
Sooke, BC V9Z 0G7
Food Chi Fermentation Workshop
Nature’s Chef would like to sow some seeds with you, tips and tricks on how to preserve the autumn abundance. This is a hands on workshop in the Edward Milne Community School kitchen. You will be making your own sauerkraut and natural soda using local-wild ingredients with the guide of your own personal chef.
Sauerkraut is a great way to extent your fall harvest, from the farm to wild foraged ingredients.
Soda is a wonderful method to maximize fruits, herbs, roots and even medicinal mushrooms!
Both of these methods bring you a healthy gut flora that helps to strengthen your immune system throughout the winter cold/flu season. They also bring amazing flavours to the dining table, be sure to wow your guests!
12:00 – 12:30 Introduction to fermentation
12:30 – 12:45 Select your soda ingredients (the chef will provide an abundance of ingredients to choose from)
12:45 – 1:00 Start brewing your soda
1:00 – 1:15 Select your sauerkraut ingredients (the chef will provide an abundance of ingredients to choose from)
1:15 – 2:00 Make your sauerkraut, chop and slice
2:00 – 2:15 Cool down your brew
2:15 – 2:45 Pack your sauerkraut vessel
2:45 – 3:15 Cleanup
3:15 – 3:30 Introduce culture to your brew
3:30 – 4:00 Questions and sampling’s of some of Nature’s Chef creations
You will be taking home your ferments and keeping the vessels so you can continue to ferment on your own.
Closed toe shoes, tied back hair. Age 16+ The ability to use a knife.
To register for this valuable workshop please click the ticket link to connect with EMCS.
Send email to Reta Vasey at email@example.com or call 250.642.6371
Also you can join our Facebook event here!
A little about your Chef:
Nature’s Chef, Tom Kral
Over 20 years of professional cooking experience and a bloodline of cooks has evolved Tom Kral into Nature’s Chef. From a child growing up in a European deli and spending time at the family cottage, camping and foraging played a important role of his life that developed a deep connection with nature. Following his passion for cooking it led him down a path of being trained by some of the worlds best chefs, then to owner of a renowned restaurant and catering business in Toronto, ON. After a chef burn out and a awakening he finally came to settle in supernatural BC because of the irresistible call for the wild. His passion for putting medicine back into our food quickly grew into a whole new genre of dining experience, which he delivers to others through edutainment.