Sarah is the co-director of Roots in Nature Pty Ltd (trading as Buchi Brew Co. and Fermentary), a gut health enterprise based on the west side of Brisbane and the Director of Sacred Women’s Way. She has been an ambassador for Australian Certified Organic (ACO) and the Australian Chemical Free Community and is an active member of Slow Food Australia. Sarah has also been an Australian delegate and presenter at Terra Madre International Slow Food Conference in Turin, Italy, and a student of the world acclaimed author and fermenter, Sandor Katz.
Come Kimchi with Me
Kimchi is deeply rooted in ancient cultures and is far more than just a dish – it’s a way of living. Learn how to make this spicy Asian staple and its versatility in the kitchen. It is full of flavour, with pungency coming from the ginger, garlic and onion, sweetness from the fruits and a tang from the fermentation. Not too keen on spicy food? Vegan? Not to worry, Sarah has traditional, vegan and non-spicy options covered. The cost of this workshop includes all local, seasonal and organic ingredients, recipe, fermentation jar/pickle-pipe (with your kimchi), instruction and sampling of different kimchi batches made in the Buchi brewery.
Kombucha Flavouring and Hands-on Fire Cider Tonic Making
Sarah first came across Fire Cider at a women’s gathering while travelling across the Southern States in the US, and while it initially appeared to be pulled directly from one of Grimm’s fairy tales, it’s probably the most sought-after tonic she uses in her home and sell from the Buchi Brewery. From soothing and relieving arthritic fingers through to warding off coughs, flus, colds and respiratory illnesses, fire cider truly is magical in its own right, containing powerful immune-boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant and spicy circulatory properties that make it zesty and potent. You will choose your ingredients that suit your taste profile, and then take your 2-litre jar of medicinal tonic home and watch the alchemy of fermentation happen before adding this tonic to your everyday health ritual.
Get together with some other avid fermenters to make miso – a magical fermented paste originating from Japan – where Sarah got her miso training. Miso is full of umami (or earthy taste) and is used to flavour everything from soups to marinades, salad dressings and desserts (think, chocolate miso brownie, or miso caramel). Miso is generally three ingredients: legumes (or nuts), salt and a culture starter known as koji rice. You’ll use chickpea beans with locally cultured koji rice to make a batch of red miso. Take home a jar of this miso and watch the alchemy of fermentation happen.