Fermenting Foods for Beginners

Date: Saturday May 31, 11-12:30
Materials Cost: $15
Class Fee: $25
Instructor: Vicky Heidler

Fermentation is the process of preserving foods and beverages that goes back thousands of years. Every culture has some history with it: kimchi from Korea, dosas from south India and sauerruben from Germany, just to name a few. We will be making a 1-quart jar of organic sauerkraut to take home, along with a fermentation lid and weight so you will have everything you need to get going on your own. We will talk about how to ferment a wide variety of fruits and vegetables and things to look out for. We will also have a tasting of various fermented foods: cauliflower,  pico de gallo, and various fruits. You will also get to try out kombucha, mead and fermented lemonade (if you're over 21!).

About the instructor:  I live on a farm just north of Mount Vernon called Scrappy Cat Farm with my husband Chet, many pets, a few chickens and countless honeybees. Growing my own organic produce and preserving our food is a passion of mine. I began fermenting sauerkraut years ago with my sister. Now my kitchen counters (and sometimes floor space) hold kombucha, milk kefir, a variety of fermenting vegetables, mead, wine and beer. I love sharing my knowledge and experience with others.