In this hands-on workshop you will learn the basics of lacto-fermentation, enjoy samples of fermented products, take home two ready to ferment pint-sized jars, and get recipes for how to utilize your ferments in every day eating. This intro workshop is designed to teach you the principles of lacto-fermentation and how to apply these principles in a creative way to preserve vegetables. Jeanne Calabrese of Fed-Up Ferments will make two ferments; a cabbage based sauerkraut and a liquid brined seasonal vegetable, and participants will leave with a pint size jar of each.
$20/owner & $25/non-owner
Preregistration is required sign up in-store or email
Class will be held in the community room located inside the Sugar Beet Co-op Building
The process of fermenting foods is as old as humanity and practiced worldwide. By nature, fermentation is a partnership with microscopic life, and something anyone can do anywhere with the most basic tools. When we ferment foods, we preserve them, make them more digestible, and hopefully more delicious. Lacto-fermentation is the process of converting lactose and other sugars present in the food into lactic acid. This creates an acidic environment that safely preserves the vegetables - and gives lacto-fermented foods their distinctive tangy flavor, as well as probiotic qualities.