Homemade Probiotics: Fermenting Sauerkraut and Kimchi
In this demonstration class attendees will gain a basic knowledge of fermentation (brining) as a form of food preservation. Lacto-fermented foods provide numerous health benefits using lactobacillus bacteria to preserve food as opposed to vinegar. Kate will discuss how fermentation works and how it benefits us, why it's safe and how to succeed with small-scale fermentation projects at home. In class we’ll cover kimchi and sauerkraut basics along with ideas for improvising or adjusting for personal flavor preference or available vegetables.
Register here: http://a3.acteva.com/orderbooking/bookEvent/A337452