The Fermentary in Daylesford, Victoria | Event

The Fermentary

Locality: Daylesford, Victoria

Phone: +61 487 172 444

Address: 11/57 Leitches Creek Road 3460 Daylesford, VIC, Australia

Website: http://www.thefermentary.com.au

Likes: 6329

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25.01.2022 A freshie - we pull out freshies on Friday’s to get them ready for their new homes.

25.01.2022 Brined carrot time! I might do it specifically for Bahn Mi. Btw the snow has become quite heavy brrrr. Maybe we’ll roast some and drizzle with a fermented garlic honey.

21.01.2022 Yum. Fresh mint and limes go into this water kefir as a second ferment just as you would at home. It carbonates naturally - and the byproduct is a small amount of alcohol - which actually helps to give a better richer mouthfeel and carries the flavour further. Amd then there’s the diversity and startling population of living bacteria that have made this drink for us. It’s taken a while for this gorgeous drink to get the understanding amd appreciation it deserves. But we’re getting there - available online and at some @blackheartswine @organicwholefoods @applesandsage @obelixandco @samuelpepyswine @st_ali @cutlerandco @pinottabartable @ainslieiga @bookoccino @iggysbread_downunder and plenty more - check the website. Xx

21.01.2022 Oooh. Using a pumpkin as a vessel? I have some gourds and pumpkin varieties growing - will certainly be giving this a go!! Repost @darra.goldstein #Repost @darra.goldstein with @make_repost Now that it’s pumpkin time, I decided to play with an old Russian recipe for making pickles, from the great 19th-century cookbook by Elena Molokhovets. You brine the cucumbers inside a pumpkin, which itself sits in a barrel of brine along with any cukes that didn’t fit inside. I skipp...ed the barrel and just let the cucumbers ferment in the pumpkin for a few days, till they were half sour, and they ended up with wonderful flavor. I didn’t manage to follow Molokhovets’ advice to make them 5 or 6 days before the full moon, but even so, they turned out crisp. I used a sugar pumpkin so it wouldn’t go to waste. After pouring out the brine I cut the pumpkin in half and then roasted it and mashed it with plenty of butter and a little maple syrup. Fantastic! #russianfood #beyondthenorthwind #pickles #fermentation #fermentedfoods #pumpkin #autumnkitchen

12.01.2022 BLOWOUT: Huge 50,000-liter wine tank ruptured at the Bodegas Vitivinos winery in Villamalea, Spain

10.01.2022 Pulling freshies to ready them to send out into the world. Spring is here and I start to crave a sparkling drink. A sip in the morning from a continuous brew crock is good - but we love to fill our fridge with sparkling brews of different flavours....(intention is to have more alcohol free days - which I have to admit is a project in itself at the moment). X