Fermenting Vegetables Do It Together Workshop (live via Zoom)
Fermentation is one of the oldest food processing methods still used today. Historically the fermentation technique was used as a way of preserving foods and drinks long before the days of refrigeration. 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.
In this fun online interactive workshop, 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. Zoom link and materials list will be sent upon registration.