DIY masterclass in the art of pickling and fermentation with Mike Hilburger -

DIY masterclass in the art of pickling and fermentation with Mike Hilburger -

100.00

Fermenting vegetables is not only a great way to store seasonal produce – it also enhances the availability of vitamins and minerals within the vegetable, so you really get a double hit of goodness – increased vitamins and minerals and a good dose of probiotic goodness.  And they go bloody great with a beer!

Home-made pickles have a delicate and delicious sourness that you just can’t get from a store-bought product and they are incredibly versatile as well.

Participants will make 2 jars, one a vinegar based pickle, the other is a traditional fermented sauerkraut.

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At 6 months of age, Mikey’s Czech mum gave him a dill pickle as a teething rusk. With that single action, began an almost unholy, and obsessive love of dill pickles.

After experiencing the amazing variety of pickles available in NY, Mike came home to Australia determined to make his own, and make them like nothing else around. Modifying and old family recipe, a few test runs, a semi drunken attempt at label art, and Picklehead was born!!

There are 3 flavours, Original Dill, Firestarter (Chilli) and Buffy (4X the Garlic). There are no bar codes, no preservatives or anything nasty, just the best Australian market ingredients and a whole lotta love!!!