BRINE, NOT WASTE WORKSHOP: KRAUT, HOT SAUCE & THE PERFECT VIRGIN BLOODY MARY with Sharon Flynn of The Fermentary

About

A hands-on class with Sharon Flynn of The Fermentary, at Mount Zero HQ as part of the November Zero Waste Market.

Using Mount Zero Pink Lake Salt, you'll make two ferments to take home: classic sauerkraut and fermented hot sauce (both ready for the festive season). You'll learn the simple ratios behind a good ferment, enabling you to turn almost any vegetable into something alive and delicious.

Then Sharon will show you what not to pour down the sink. She'll demonstrate fermented cherry tomatoes and celery in brine, and finish with a tasting of a virgin Bloody Mary built on fermented brine and Mount Zero olive brine.

Sharon Flynn is the founder of The Fermentary, an Australian maker of traditional, wild-fermented foods, raw vegetables, tonics, shrubs and vinegars, condiments, and preserves, made slowly with nothing but quality ingredients and time.

Fermentation wasn’t something Sharon inherited. Her Dutch mother shed her name and food traditions to fit into an Australian schoolyard, so Sharon reclaimed the craft herself, piecing it together from old family recipe books and the places she’d lived: Malaysia, Denmark, Japan, Chicago, Seattle, and Brussels. What began as a hobby and a nod to her heritage became her life’s work when fermented foods started playing a vital role in her daughter’s health.

Fourteen years on, The Fermentary supplies retailers across Australia, and Sharon’s focus has shifted from convincing people to buy sauerkraut to helping them eat it, getting delicious,…