3-Part Fermentation Series

This 3-part series will give you hands-on experience crafting your own delicious fermented foods for use throughout the year. Reduce food waste, and save time and money all at once! We'll open registration for individual workshops closer to the date, but you'll save money by registering for the whole series! The cost of the full series includes materials fees for the veggies you'll take home in the condiments and veggies workshops.

Make your own fermented vinegar - Saturday, May 2nd, 1-3pm

Love the sour? Want to make your own out of all sorts of things? Come learn!

Homemade vinegar is a zero-waste and affordable way to use up leftover fruit scraps, juice, or wine. This workshop will teach you everything you need to know about brewing vinegar. We will also go over how to use garden-grown herbs and flowers to make flavoured vinegar. A workshop handout will be provided, but bring something to write with in case you want to take notes. Bring $2 cash if you want to buy a vinegar mother, limited quantities available.

Make your own fermented condiments - Saturday, June 20th, 1-3pm

Did you know fermenting is a simple and zero-waste way to turn local produce into condiments? All you need to do is pack the ingredients into a jar and you’re done! No cooking is required. In this workshop, you will learn the basics of fermented condiments as we prepare a simple salt-fermented salsa and an ACV-fermented chutney.

Please bring two 500 ml (2 cups) glass jars to the workshop along with a cutting board and paring knife so you can create your own fermented condiments!

Salt-brined fermented vegetables - Saturday, Sept 26th, 1-3pm

Looking for a simple way to preserve seasonal produce? Salt-brine fermenting is a reliable and no-cooking-required way to store seasonal vegetables. This workshop will go over all the basic information and show you how easy it is to preserve with fermentation. Learn how to make fermented snacking vegetables and pretty pink pickled onions.

Please bring two 1 L (1 quart) glass jars, a cutting board, and a paring knife to the workshop.

Instructor Bio

Emillie Parrish loves fermentation and believes it is an easy (no cooking required!) and affordable way to prepare healthy food. She is the author of Fermenting Made Simple, an award-winning cookbook that celebrates the simplicity and flavours of fermentation. You can find more of her recipes on her websites FermentingForFoodies.com and BerriesAndBarnacles.com.

Ticket Info

This workshop is happening in person only. Please dress appropriately for all types of weather, the workshop will be in our minimally heated strawbale building and in the gardens.

If you are a member and wish to use your workshop credits toward this series, please get in touch and we can process over the phone or over email ([email protected]).

There are a limited number of Pay What You Can tickets available for folks who self-identify as Black, Indigenous, and People of Colour (BIPOC), and people who are facing significant financial barriers to their involvement in our programming. The Compost Education Centre is continually in the process of examining the ways in which our program accessibility can be improved for all members of our community. This ticket gesture is by no means a fulsome examination of the systems of oppression that exist for people inside and outside of our community. We welcome your ideas and feedback.

You must pre-register for this event. You can purchase a ticket through Eventbrite. You can also register for the event by calling our office at 250 386 9676 or via email by contacting [email protected]

Customers can receive a full refund (less the Eventbrite processing fee) up to 7 days before the 1st workshop in the series. Customers who request a refund less than 7 days before the workshop can request to switch their ticket to a different workshop if tickets are available. To request a refund or switching your ticket, email [email protected]

VERY IMPORTANT: Please be in touch if you are no longer able to attend but hold a ticket so we can make your space available to someone else.

Accessibility

The Compost Education Centre site has flat paths made of woodchips. The strawbale learning classroom is accessed via a wooden ramp and has a wide double door and a ramp leading up to it. Once inside everything is flat.

There is a single-stall gender neutral washroom on site. The washroom is not wheelchair accessible. There is a steep ramp from the wood chip pathway onto the washroom boardwalk, and a 2-inch step up from the washroom boardwalk into the washroom.

About the organization

The Compost Education Centre is located on unceded and occupied Indigenous territories, the land of the Lekwungen people— specifically the Xwsepsum and Songhees Nations. These nations are two of many, made up of individuals who have lived within the porous boundaries of what is considered Coast Salish, Nuu-Chah-Nulth and Kwakwa'wakw Territory (Vancouver Island) since time immemorial. At the CEC we seek to respect, honour and continually grow our own understandings of Indigenous rights and history, and to fulfill our responsibilities as settlers, who live and work directly with the land and its complex, vital ecologies and our diverse, evolving communities.

Compost Education Centre memberships get you free workshops, discounts at garden centres around town and more great perks! Sign up or learn more on our website.

Please consider supporting our work as a registered charitable organization by making a one-time or monthly donation. You’ll receive a tax receipt for any amount you contribute.

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