This event has been fermenting for a year. Since our very first Ferment the Season workshop, there has been a lot of interest in making kimchi. So our resident fermentation expert, Siyao, has brought it on!

During the workshop, each participant will make a jar of vegan kimchi and experience the whole process. If you have been to our previous workshop and have experimented with fermenting since then, we’d love to see you again. If you are looking for a workshop covering the fundamentals and foundations of fermenting, or are completely new to fermenting, you may prefer our ‘Ferment the Season’ workshop.

Cost is $120 per person and includes a morning of fun, your own kimchi to take home, notes, and tastings. Participants will need to bring their own chopping board, knife, and apron (don’t worry we will email you all the details once you sign up for the workshop).

You will also enjoy exclusive 10% discount for fresh produce on the workshop day.

ABOUT SIYAO: Having grown up in north east China in a town bordering Korea, Siyao spent her childhood helping her family ferment vegetables to get through the long, cold winters. Family recipes included her mother’s kimchi, her grandmother and aunts' miso and fermenting all manner of vegetables from cabbage to kohlrabi.

Siyao is a qualified engineer, but her love for permaculture, meditation, growing her own food (and fermenting it) along with her Australian husband have brought her to living in Red Hill and joining the Torello Farm team!

To book, please click through to 'More Information'.