Immune Focused Ferments: A Virtual Workshop
23 Wednesday

Immune Focused Ferments: A Virtual Workshop

Session 1

Wed, 23rd Feb 2022
7:00 pm to 9:00 pm

Food & Drink 
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You've heard that food is medicine, but do you know why? What we eat impacts our gut – a key player in immunity that also creates over 90% of the brain's serotonin! Join this virtual workshop and learn the basics of fermentation & medicinal foods. You'll then create 3 immune-focused ferments in real time. Beginner friendly, no special gear needed! 😎

This class is run by a nurse-turned-foodie who's passionate about homestead skills that help humans & the planet. We'll first make Sekanjabin – an ancient elixir of honey, cider vinegar, and mint that beats any store-bought cordial. Next up, Gingered Carrots – a tangy pickle with a brine so good, you'll drink it straight! Lastly we'll make Kimchi 'Kraut – sour, spicy, and good for the soul! 🙌🏻

If you're interested in supporting your immune system via fermented foods, then this workshop is for you! These recipes are loaded with gut-loving probiotics, Vitamin C, minerals, and all contain ingredients with anti-nauseant, anti-inflammatory & anti-septic properties. 🥰

Spots limited, so don't miss out! All participants will be sent recipes, a shopping list, and Zoom link after ticket purchase. Only basic kitchen gear & ingredients needed - see list below. See you there! 👋🏻


  • 3x 500ml glass jars 
  • Chopping board
  • Sharp knife
  • Grater & peeler  


  • Sekanjabin: honey, apple cider vinegar, fresh or dried mint
  • Gingered carrots: carrots, turmeric, lemon, ginger, black pepper, non-iodized salt
  • Kimchi kraut: cabbage, carrot, ginger, garlic, spring onion, gochugaru (chilli) flakes

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Session 1

Wed, 23rd Feb 2022
7:00 pm to 9:00 pm (AEDT)

Happened about 2 years ago

Immune Focused Ferments

Online event

Immune Focused Ferments

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$40 - 45

Plus fees
Prices include GST

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What The Ferment
Eclectic ferments to nourish the body & tickle the tongue. Handmade in Sydney. No nasties, no additives – just whole foods fermented slowly in small batches. ‘Cause good things take time!
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