In this workshop extension certified fermentation teacher Caroline Pope will cover the basics of fermentation
Students will learn why we ferment foods, including the health benefits and detoxifying properties associated with fermentation. If you want to become more skilled in the kitchen and upgrade the nutritional profile of the foods you eat, then lactic-acid fermentation is an essential technique. For thousands of years, people from around the world have understood the importance of fermentation and used it as a means to preserve and best utilize the ingredients they had on hand.
Students will work together to create three recipes: starting a basic cabbage kraut, a ginger beet kraut, and spicy kimchi. All materials will be provided, and students will leave with a quart jar of each of the fermentations, an informational booklet, and the confidence to try fermentation at home!
Class size is limited for personal instruction
Wine and snacks will be provided