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All Things Cultured

@allthings_cultured

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Zero-Waste fermenter & chef Katerina
1 ingredient- multiple living ferments
Comment 'WASTE' on any of my posts for the free class.
Book in progress!

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How much of a beetroot or carrot do you actually use before the rest ends up in the compost? 🥕

We often think of peels, skins and offcuts as waste. But there’s still plenty of goodness in the parts we tend to throw away.

This month’s Fermentation Club with Katerina from @allthings_cultured is all about looking at these humble root vegetables a little differently.

Together, you’ll make:
Roasted Beetroot Miso
Beetroot Peel No-Soy Sauce
Carrot Kimchi
Carrot Peel Kvass

Learning how fermentation can help us use more of what’s in season and waste a little less along the way.

It’s hands-on, so you’ll leave with your own ferments and some new skills to try at home.

🗓️ Saturday 24 October
⏰ 9am–12pm
📍 The Farm

No experience necessary.

Comment SEASON below and we’ll send you the booking link

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What a pleasure to spend Saturday with Katerina from @allthings_cultured who travelled from Byron Bay for our first Japanese fermentation class at Moonacres.

There was so much to take home — jars of miso and shio koji, recipes, ideas and the confidence to keep experimenting.

Katerina is wonderfully creative, passionate and generous with her knowledge. The care she puts into her food and her teaching makes it easy to understand why people return to her again and again.

We loved learning from her, especially the reminder that good food can ask us to slow down, be patient and make more from the food we have.

Thank you, Katerina, for such a thoughtful, hands-on day. If you haven’t explored her work, have a look at All Things Cultured — she offers online learning too, so you can get started in your own kitchen 💚 #fermentation #japan #health

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Got to meet Zero waste fermenter &Chef Katerina🫙🥬
@allthings_cultured

This morning at @fivesixtyfarms Katerina taught us multiple uses for one ingredient✨ We made kvass, kimchi and miso all from one pumpkin! The miso was probably my favourite and also most surprising. I had no idea you could use pumpkin skin to make something so tasty!

#ferments #zerowaste #allthingscultured #regenerativevanua

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Gut health has become more important to me as I noticed I can’t eat the same foods I did when I was younger. My gut biome has been out of wack for a while. I am aware that this is connected to hormones too. I know I can use food as medicine to help find that balance naturally. This Kvass is a probiotic drink we learned how to make from Katarina @allthings_cultured. This drink can help build the good bacteria in your gut. Her page offers online courses and community groups to learn all kinds of fermenting practices that can contribute to healthy gut health. There are groups you can learn from and ask questions to know you are on the right track. Cuz ya, playing with bacteria is scary. Lol. I signed up for her online class how to make miso. I can’t wait to put this into practice. I hope you will enjoy her content too. It will change your life!

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One of the most interesting lessons we had was on fermentation. We did this at the very beginning of the trip and got to taste and drink our concoctions by the end. I plan to continue doing this type of zero waste cooking for my gut health. First thing I did when I got home was make kvass and order Koji. Here is how it began…

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All along this farming journey, even before going to Australia, mulch has been a central consistent message. No matter what you grow, mulch will always be key to growing high yield, healthy foods. This trip just reinforced it.

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All along this farming journey, even before going to Australia, mulch has been a central consistent message. No matter what you grow, mulch will always be key to growing high yield, healthy foods. This trip just reinforced it.

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August 2026 archive: galleries and street art, sunset walks, picnics and friends. 🧺 🖼️ 🌊 🥪 🌅

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Our hero of the day @thefarmatbyronbay : dancing, smiling, and holding up armfuls of raw leafy greens like the treasure they are.

There is something powerful about seeing food connected back to people, place, joy, and community. Farmers’ markets remind us that nourishment is not only about what is on the plate. It is about the hands that grew it, the people who share it, the relationships built around it, and the communities that become stronger because local food systems are allowed to flourish.

And this man gets it.

No complicated marketing campaign. No sterile wellness message. Just fresh greens, movement, laughter, sunlight, community, and a whole lot of joy.

This is what flourishing can look like.

It looks like supporting the people who grow our food.
It looks like choosing more plants.
It looks like knowing where nourishment comes from.
It looks like celebrating abundance instead of restriction.
It looks like making healthy living feel joyful, social, accessible, and alive.

Raw leafy greens in both hands and dancing like he just won the lottery? That is the kind of energy we need more of.

Here’s to the farmers, growers, market organizers, cooks, neighbors, nurses, clinicians, families, and everyday community heroes helping make the healthier choice the easier—and happier—choice.

Keep dancing.
Keep growing.
Keep feeding your neighbors.
Keep helping your community flourish.

🌱🥬💚

#KitchenMonk #FoodAsMedicine #FarmersMarket #PlantPowered #CommunityFlourishing

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Our third Northern Rivers exchange has officially begun, we are very excited to have these beautiful people on this journey with us. They’ll be spending the next two weeks developing their regenerative action plans, inspired by one another and some of the best the Northern Rivers has to offer in regenerative systems thinking and practice and climate resilience.

So far, we’ve been blessed by Katerina’s @allthings_cultured incredible, ancestral knowledge on fermentation and preservation, taking us through her zero waste, closed loop systems at @byron_fermentary and learning how the local crops at home can be used in these processes.

Of course, welcome dinner was harvested and prepared at @fivesixtyfarms with @nourish_to_thrive 🌱

Learn more at regenerativevanua.org/exchanges or through the link in bio 🔗

Thank you to our sponsors, supporters and collaborators 🙏

@aciaraustralia
@auspacificresearch
@unisc.australia
@nmc.proa
@ghanafoodmovement
#pacificislandsforum
#vanuatugovernment
#ragaavanuatu
#regenerativepacificlearningexchange
#regenerativeverificationprogram

@belongatfivesixty
@fivesixtyfarms
@nourish_to_thrive
@kwilacoffee
@firewheelrainforestnursery
@mistycreek.agroforestry
@organic_knowledge
@the_returning_
@paddock_project

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Spring school holidays are nearly here, and there’s plenty happening on The Farm.✨

From Farm Kids and clay workshops to baby goats, a summer cut flower growing workshop, regenerative farming courses, farm tours and plenty of new spring arrivals to meet along the way.

Whether you’re visiting with the kids, keen to learn something new or simply spending a day on the farm, there’s lots to get amongst these holidays!!

See what’s on and book via the link in bio.

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BYRON BAY HAS A FERMENTATION CLUB 🥕

Created by Katerina from @allthings_cultured, each session is built around one local ingredient at its seasonal peak — turning it into three or four different ferments, with as little wasted as possible.

The next session on Saturday 19 September is all about something most of us would probably throw away: old bread.

Think sourdough miso, bread garum + stale bread kvass. You’ll spend three hours learning the process at The Farm and take everything you make home with you.

Come for one session, or join for the season and build your fermentation skills (and pantry) as the ingredients change.

📍 @thefarmatbyronbay
📅 Saturday 19 September
🔗 Bookings via @allthings_cultured (or link below)

Know someone who’d be into this? Send it their way. 🫙

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