Learn to make cultured foods through the fermentation process. Cultured foods provide a way of preserving foods without artificial preservatives, while providing the body with probiotics, enzymes and vitamins to support gut health. Recent research shows that gut health is linked to mood-related disorders, so learning to make and include cultured foods in our daily diet can support our holistic well-being. This workshop is a hands-on process, where participants will learn to make 4 different cultured foods to take away. Taste-testing is included in the class. Ferments we will cover: Kimchi, Kvass (Beetroot), Kombucha and Kefir (Water) Students are required to provide some ingredients. Suitable for beginners.

Your Tutor is Raelene Ng Binnion

Raelene Ng Binnion has been teaching at WEA since 2017. 

Raelene has a Master of Social Sciences, Bachelor of Psychology, and Diploma of Aromatherapy, and is a Reiki Master. 

Raelene is a holistic therapies practitioner who lives with her husband and daughter on a small farm in the Adelaide Hills. Many of the products used in her workshops include ingredients that are grown to permaculture principles on their farm. Raelene’s values include living in harmony with the land, self- and community sufficiency, sharing knowledge and information to live a lifestyle that reduces the negative impact on the land.