LACTO-FERMENTATION: Participants will be able to work hands on with projects, watch demo’s, taste examples from my fermentation larder and take home some experiments to complete the fermentation process. A detailed recipe packet will be provided that each participant can take home to reference for future projects. The workshop, like all of my fermentation workshops, will focus on my unique process of Whole Utilization: maximizing a yield from a single ingredient by creating multiple recipes and fermentations from each ingredient.
$66 includes fermentation vessels with product to take home, recipe book, samples of finished products to taste in the workshop, beer + natural wine
CLASS SCHEDULE: Cabbage + Cranberry Sauerkraut, Fermented Apple + Chili Sambal, Vegetarian Bok Choy Kimchi, Lacto-Fermented Broth made with the food scraps from the class