'Cooking by the Seat of Your Pants' Fermenting Favourites (Oct 2024)

Cook along with Jo & her sister Joye, from the Quirky kitchen!

Lost your cooking mojo? Wanting to learn to use what you have and save money while eating well? Need some tips for making healthy eating delicious and doable, while keeping food fun?

Learn how to make some of our favourite 'everyday ferments' and get answers to common fermenting questions. We make simple ferments like garlic in honey, salsa and kefir (plus a kefir smoothie), as well as the one that we get the most questions about - homemade sauerkraut. Join in the fun and learn heaps in these two classes!

Watch the video replays & cook along at home.

What you'll get 👇

✨ 2 filmed cooking classes, hosted on Youtube (replays of lives)

✨ 2 Recipe eBooks in 1 PDF (video link for the classes included)

✨ Lots of laughs, inspiration, ah-ha moments, not to mention delicious food to enjoy afterwards! 

Class 1 - Recipes:

✨ Fermented Garlic in Honey 

✨ Fermented Salsa

Class 2 - Recipes:

✨ Water Kefir

✨  Milk Kefir

✨  Milk Kefir Smoothie

✨  Sauerkraut

These recipes are gluten free, grain free, naturally sweetened, and most are suitable for the GAPS diet (or have variations to help you adjust them). Some recipes contain dairy or nuts but will have variations for dairy and nut-free wherever possible.

What's needed for these classes:

🔪 Sharp knife, chopping board

🔪 Screw-top jars for the garlic in honey and salsa

🔪 Thermomix or food processer for salsa (or can chop by hand)

🔪 Kefir grains (milk and/or water) if making kefir on the day (or watch and make later once you get grains)

🔪 Kefirko jars for milk kefir and water kefir, OR 2 jars with plastic screw-top lids (or cloth & rubber band to cover) and a fine mesh strainer, if not using Kefirko jars

🔪 Thermomix or blender for blending smoothie

🔪 Airlock jars or fermenting crock if making sauerkraut (or watch and make later if you don't yet have the jars/crock)


Note: If you don't have kefir grains or airlock jars or a crock, you can watch and learn the kefir and sauerkraut processes then make them once you have everything you need. I'll explain in the class where to get everything you need, or feel free to ask in my Quirky Cooking Chat Group or message me on Instagram. Re sauerkraut, it's important to make sauerkraut 'anaerobically', keeping the oxygen out so that mould spores can't get in and histamine levels are reduced, which is why we use airlock jars or fermenting crocks.

"We'll be keepin’ it real (as always), as we demonstrate some of our favourite recipes and answer cooking questions. 😁 Come join in the fun!"