02/16/2016
We still have couple spots available for the upcoming "Part 1: Basic Veggie Fermentation" class on Sunday, 2/21. We're also taking registration for the second part of the fermentation class--"Korean kimchi, raw and cooked" on Sunday, 2/28. Please leave the comment below or message us if you're interested. Thanks!
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Introducing fermentation…
You try to eat and feed your family healthfully but don’t always have time or energy to cook? Keeping a few ferments at hand might be your lifesaver! Fermentation is easy. Everyone can do it in a home kitchen with the basic tools. You don’t need to be a seasoned cook, or even know how to cook (in most cases) to make delicious ferments that happen to be good for you!
With minimum prepping, fermentation is a transformative life process that creates delicious foods while giving us health, vitality, and, to me, the glorious co-existence, not warfare, with microorganism.
The process of fermentation not just preserves foods. It makes food more digestible and nutritious. It retains otherwise easily-oxidized nutrients (such as vitamin C and other antioxidants) in food. It produces nutrients and goodies such as probiotics and B-vitamins that are not found in fresh ingredients. It also renders toxins in food, naturally occurred or polluted by conventional sprays, harmless for consumption. Live, unpasteurized, fermented foods carry friendly bacteria directly into our digestive systems, facilitating the digestion, strengthening the guts while promoting immune balance (2/3 of our immune cells reside in the digestive tract).
Part 1: Basic veggie ferments
Sunday, 2/21, 2-4:30pm
$40
In this class, basic fermentation process and techniques will be explained and demonstrated. Participants will sample different veggie ferments (both Western and Asian styles) and have opportunity to make their own to take home. Ways of using veggie ferments will be introduced, or made for tasting on site, if time permits.
Part 2: Korean kimchi, raw and cooked.
Sunday, 2/28, 2-5pm
$ 45
kimchi is probably the most known and enjoyed Asian ferment worldwide. It’s pungent and full of aromatic herbs and spices, enhancing the flavor of everything you eat it with. Although eating it raw retains the most health benefits, there are many ways to incorporate cooked kimchi into everyday meal for good eats. In addition to making kimchi on site to take home, class participants will taste two dishes prepared with kimchi during the class.
Due to its long list of ingredients, kimchi is considered a more labor-intensive ferment. Although not required, I recommend that you take the basic fermentation class first so that you don’t feel overwhelmed by the process, giving up fermentation all together.
**Other forms of fermentation classes (such as beverages, miso making, etc.) to be continued if there’s enough interest.**
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