when: 22 August 2020 | | cost: $14.40 to $28 (standard, concession, member) | website: https://www.facebook.com/events/1012460782524550/
published: 17 Aug 2020, 5 min read
This showcased event has concluded.
Expired
Learn the basics of using fungi to preserve food with personal chef Natasha Vorogushin. Topics in this workshop include: kombucha, lacto-fermentation, brewing alcohol, fermenting garlic, sourdough starters and more...
Zoom links will be sent out on the day. Please make sure you have downloaded and installed zoom before hand. Tickets available here: http://tdy.cl/se/hrGNwW4
All profits go to citizen science and conservation projects: http://myco.org.au/wild-dna-project/
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Learn the basics of using fungi to preserve food with personal chef Natasha Vorogushin. Topics in this workshop include: kombucha, lacto-fermentation, brewing alcohol, fermenting garlic, sourdough starters and more...
Zoom links will be sent out on the day. Please make sure you have downloaded and installed zoom before hand. Tickets available here: http://tdy.cl/se/hrGNwW4
All profits go to citizen science and conservation projects: http://myco.org.au/wild-dna-project/
Go see Introduction to Brewing and Fermenting 2020.
Introduction to Brewing and Fermenting 2020 is on 22 August 2020. The opening hours are: 2:00 pm- 4:15 pm. Conveniently located in Melbourne. Visit their website at https://www.facebook.com/events/1012460782524550/.
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