Kimchi And Fermented Vegetables

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Kimchi And Fermented Vegetables
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Finca Tres Robles says
Come learn the ancient art of fermentation! It’s a way to preserve food, harvest probiotics, spread food cultures, and get creative with your food. In this introductory class, we will cover the basics of the fermentation process, taste homemade ferments, and you will make and take home a mason jar of your first vegetable ferment! Your gut is already thanking you. The class is based on the teachings of Sandor Katz’ book Wild Fermentation, an essential reference for budding home fermenters. This class will use locally grown produce whenever possible, meaning that the vegetables we ferment in class will change by the season! We have fermented cabbage, beets, carrots, daikon radish, green beans, turnips, mustard greens, and more. These nutritious goods have been flavored with dill, fennel, oranges, garlic, and ginger. Come see what’s in season and make your own combination!

10% of the proceeds to this class go to AIDA and Survival International. Two organizations that champion tribal peoples and defend their land and culture. As we celebrate their wisdom in our class we will also be sending support for their cultural practices to continue.

Scholarships are available. Please contact classes@smallplaces.org for more information.
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By: Finca Tres Robles

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