In Brisbane, we also meet sometimes to ferment, pickle, preserve, stuff, cure, bake, sprout, smoke, dry, sun-dry, dehydrate, cook, curdle, freeze, grind, brew, store and transform ingredients into delicious and nutritious cultured super-foods.

Our Facebook page Fermental As Anything! and gatherings aim to educate and share fermenting, preserving and transformative skills with everyone interested in these ancient probiotic and macrobiotic foods and methods.

If you love eating and want to learn or share how to make foods like kim chi, sauerkraut, yoghurt, kefir, stocks, butter, jams and spreads, dips, pesto and sauces, breads, pickles, cheeses, salami, sausages, jerky, biltong, miso, tofu, kombucha, beer, wine, cider and other plonk, mead, honey, tea and coffee, herbs, spices, oils, salts, sprouts, raw and a host of other related foods, this is the place for you!