Fearless fermenting: Saturday the 1st September 9.30 till 12.30 at 47 Wilmot Rd, Forth.

Investment: $110. Book online at http://bit.ly/ferment-purplehouse or call 64283007.

Caleb will teach you the secrets to good health while you eat all morning. Learn how to safely make your own:

  1. Kimchi
  2. Fermented butter
  3. Sauerkraut
  4. Kefir
  5. Kombucha and other mouth-watering dishes that Caleb keeps under wraps till Saturday. With every mouthful of fermented foods, you are winning the war for your immune system. Watch Caleb prepare sample dishes that will easily upgrade every meal you make at home. Kefir, a delicious probiotic drink fights inflammation, lowers cholesterol and supports weight loss. For more information on this exciting subject check out Grada’s blogs at purplehousenaturaltherapies.com.au

One participant generously offered her testimonial of her fermenting experience: I wanted to write down my experience with Caleb’s fermenting classes so you can post it or use it as a reference. I would also love to find my booklet again.. would you mind sending the electronic version just for my own use. As I said below, these recipes are so easy to follow – every other website/book seems to be full of precautions that cut your appetite and zeal to do anything.

 I was delighted to spend a Saturday morning of my recent holiday in Tasmania in Caleb’s fermentation class. I live in Belgium and although this country is famous for its rich variety of certain fermented barley juices, there are no classes on making healthy fermented drinks and foods. As I had hoped for, Caleb’s class with his laid-back, no fuss and no stress approach gave me the push I needed to start making my own fermented veggies as soon as I got home. Unfortunately, I lost the little recipe book that we received at the end of the course so I had to look on the internet to check the procedures. Caleb’s recipes and instructions were so straightforward (I had read it on the plane) but here I was back to complication again! Anyway, in the spirit of my Tasmanian course I “just got on with it” and now I am sniffing and checking the progress of my frothing pots of sauerkraut and carrot sticks every day. Next weekend, I am starting the water kefir – much nicer than barley juice!

Jonath Rowe, Belgium  PS: I really enjoyed the generous, original and delicious snacks during the tasting session! Thanks again and “bonne continuation” to Caleb and Tarley.