Fermentation has been used for millennia to preserve fresh vegetables while enhancing the flavours and nutritional profile. Naturally fermented foods use salt (or a culture starter in some cases) to create a welcoming environment for good bacteria. Through the process known as process lacto-fermentation, these probiotic bacteria naturally preserve the ferments and provide the familiar sour taste of sauerkraut and sour pickles. These living cultures enhance the nutritional profile of the ingredients while retaining vitamins and digestive enzymes since no heat or vinegar is used. A diet rich in probiotic fermented foods contributes to good digestion, gut health and a robust microbiome, which in turn supports our immune system and well being. In this fun online course, Cheryl Paswater of Contraband Ferments, will walk you through the basic science behind fermenting vegetables: from sauerkraut to beets, carrots, corn and more! Participants will gain an understanding of the important do’s and don’ts of fermenting, along with copies of the recipes, and a solid foundation in safe preserving practices.
Monday, May 3 | 6:30-8:00pm
$45 + HST per person/device