Fermentation is one of the oldest food processing methods that’s still used today. And we are so excited that Cheryl from Contraband Ferments will be with us to lead us in this online workshop.
Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation. Discover cover the basic science behind how to ferment vegetables - from sauerkraut and beets to carrots and corn. Then, try your hand at fermenting whatever vegetables you have in your kitchen while we discuss the many health benefits fermented foods can provide.
Menu includes: Sauerkraut, sauereuben, beet kvass and fermented salsa
Instructor: Cheryl Paswater, Chief Fermantationist & CEO of Contraband Ferments
Class Time: 6:00-7:30PM