Fermented foods are probiotic-rich, age-old essentials to the human diet. Yet few in our modern culture consume any fermented foods or even close to what would is required to receive their optimal benefits. And even fewer still know the delightful satisfaction of creating their own fermented foods at home.
Join Malcolm Saunders, Owner and Creative Visionary of the Light Cellar, to delve into the art and science of fermentation, where you will learn how to craft your own probiotic and enzyme-rich fermented foods.
This class is designed to be a deeply immersive learning experience paired with expert guidance so you can comfortably and confidently begin working with the beneficial probiotic microbes at home. You will leave with tips and techniques on how to culture the good bacteria, avoid the bad, and maintain the conditions required for a delicious and safe fermentation when it comes to sauerkraut and pickles.
You will learn:
- The benefits of fermentation
- How to properly ferment a variety of vegetables
- 3 conditions to ensure a safe and friendly ferment
- Fermentation troubleshooting
- And so much more
- Sauerkraut & Kimchi
- Lacto-fermented vegetable pickles
This class features a hands-on component where you will be guided step-by-step in making a jar of vegetable pickles as well as a batch sauerkraut you’ll get to take home. This class not only offers all the insight you need to get started with fermentation but plenty of samples to taste and enjoy as well as the opportunity to get any of your questions answered.