FermenTasmania will be taking an in depth look at all things fruity this week at Harvest Launceston Community Farmers’ Market. Both fermenting and pickling are ancient food preservation techniques. Some fermented foods are pickled and some pickles are fermented. To find out the difference join fermentation guru Karina for a conversation with Martin and Sophie from Lentara Grove to learn the secrets of fermenting an olive. Julie from Artisa who uses nuts to create her plant based goodies will also be chatting to Karina during the morning.
KimChiMe is all about the ferment. Situated on the North West Coast, Sue grows most of the raw ingredients in her backyard and learned the art of fermenting growing up in Korea. Sue will be at the market this week for her monthly visit. Karen at Taste of TamO’Shanter is the pickling master and her cucumber pickles are an essential item for any shopping basket. For some insights on blending the art of ferment with fruit and gin, have a chat with Dean from Metcalf Distillery .
Finally if you sign up to the FermanTasmania newsletter you will go into the draw to win a pack of Freycinet wine and a Tamar Valley Truffle risotto.
The weather forecast for Saturday is wet, with a high chance of rain in the afternoon and evening. See you at the Market!