Whether paired with braised pork shank in the form of sauerkraut or your favorite Korean BBQ in the form of kimchi, fermented cabbage can be a magical thing. Not only is lacto-fermentation an effective way to preserve the harvest it’s also a time honored method of increasing the nutritional value of food and adding delicious digestive enzymes to your diet.
In this class you’ll learn the secrets behind lacto-fermentation as you try your hand at making your choice of spicy kimchi or tasty sauerkraut. We’ll have all the goods on hand to creative a variety of gourmet home-crafted options to tickle your palate.
Take home your custom creation and enjoy the flavor in a few weeks. In addition to your jar of tasty goodness, you’ll also leave with some specific recipes and the knowledge and skills to apply lacto-fermenting techniques to just about any fruit or vegetable.
