Oct 21 - Lacto-Fermentation: Making Veggie Krauts & Kimchi
Dates: Sunday, October 21(NOTE THIS IS SUNDAY)
Time: from 1-3 pm
Facilitator: Jackie McMillan, local fermentista
Lacto-Fermentation is a wonderful traditional way to preserve foods using a simple salt-water brine. The lactic acid fermentation process boosts nutrients, makes veggies highly digestable and rich in probiotics which are great for our gut health! Best of all, fermented foods offer a wide variety of delicious flavours and textures, and are easy to prepare with minimal equipment.
In this workshop we will talk about why to eat lacto-fermented foods, and how to create safe, healthful batches of ferments at home successfully. We will work together on a large-scale batch of root vegetable kraut, crafted with your own selection of herbs and spices. Each participant will take away a 750 ml jar of delicious customized kraut that you will keep fermenting at home.
What to bring for the workshop:
- a pre-washed 750 ml widemouth mason jar and lid/ring
- cutting board, chopping knife, and paring knife
- apron for yourself
- tie long hair back, and/or wear a hat or bandana
- PLEASE COME SCENT-FREE (What does this mean? Due to scent-sensitivities of our workshop facilitator, we need to ask all participants to come without wearing scented products of any type please. This includes freshly laundered scented clothing, shampoo, make-up, hairsprays, deodorants, perfumes, etc - feel free to contact Karin if you have any questions about this. Thank you for your mindfulness about this.)
Please inform us of any allergies at time of registration.
Although lacto-fermentation sounds like it might contain dairy, this process is vegan.
Cost: $40 + HST