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$229 per guest
ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our $20 million public liability insurance.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our $20 million public liability insurance.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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Q: What's the cancellation policy?
A: Free to cancel or reschedule up until 5 days before the class
Q: How long does the class run for, and what's the price?
A: 3 hours, $229 per guest
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See more
Fermentation and Pickling Class
How to make fermented vegetables and how to pickle
ClassBento donates
with every booking to
3 hours
1 to 3 guests
$229
What you'll do
Learn how to make your own fermented vegetables and naturally cultured pickles at this fun and practical evening workshop in Sydney. You will even get to take home two wild ferments!
This class is perfect for beginners, as you join author and wholefood educator, Marcea Klein, who will take you through everything there is to know about fermentation and pickling seasonal organic vegetables.
The class will begin with the history of wild fermentation and naturally cultured pickled vegetables, before discussing what fruits and vegetables work best in these processes and why they are so great for your health. You will also learn how to easily incorporate these foods into your diet and food safety processes like sterilising containers. There will then be a live demonstration on how to pickle with miso, plus tastings of earlier prepared ones and a sample of the nourishing drink, Kvass.Â
At the end of this workshop, which is a must do in Sydney for foodies, you will take home two wild ferments to care for at home and all the skills to make more!
Please note: This course is suitable for people who are gluten intolerant, vegan and/or vegetarian. We are not able to provide substitute ingredients for people with allergies.
ÂThis class can be booked for private events; for more details (including price quote), please just contact us via the button in our profile below.
All students must be over 18+ years of age.
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Knowledge required
Beginners and more experienced cooks who want to develop their skills.
What you'll get
All ingredients and jars are provided.
What to bring
- Bring an apron
- Wear closed in shoes
- If you have long hair, tie it back
Your teacher
Marcea Klein
4.9 (7)
Marcea Klein is an author, educator, Psychotherapist, chef and Holistic medicine practitioner and Health Coach. Since her early pioneering work with the organic whole foods movement in USA in the 1960s, Marcea has chalked up an impressive CV of achievements including starting Berkeley’s first vegetarian macrobiotic eatery; introducing tofu “cheesecake” to New York in the 70s; and operating a wholefood bakery in London, an organic tofu factory in Sydney and the Wholesome Gourmet Cookery School.
She has also written on healthy eating, publishing 8 books of her own, as well as writing as a food journalist for the Sydney Morning Herald, Wellbeing Magazine and Nature & Health Magazine. As a presenter, Marcea has appeared on SBS and ABC TV and Radio. Now living and working in Sydney, Marcea offers workshops on fermenting and pickling with the seasons, plant-based and wholefood cooking – and how to fit these food choices into your daily life.
Your host
Sydney Community College is a social enterprise with a mission to offer innovative continuing adult education programmes that support individual efforts and facilitate sustainable social change.Our mission is to enrich lives, to strengthen adult individuals and to build communities through innovative high quality continuing education and training.
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