Fermenting Vegetables for Preservation and Health
Fermentation is an age old technique for enhancing the flavors, health
benefits, and shelf life of foods. It employs beneficial bacteria
ever-present in our environment to transform foods, and unlock nutrients,
creating inexpensive sources of live enzymes and lactobacillus bacteria,
which can positively impact one's health.
This workshop will focus on making vegetable ferments like crunchy
sauerkraut, crispy pickled beets, and pungent kim chi. Participants will
also learn about the scientific health benefits and cultural history of
fermented foods from around the world. Taught by fermented foods expert Ryan Peters.