CLASS: Introduction to Vegetable Fermentation
Learn the basic processes involved in fermenting vegetables while making your very own jars of sauerkraut and kimchi to take home. We’ll discuss fermenting safety, equipment options, reliable resources and some of the latest research linking fermented vegetables to good health. Fermented veggies add delicious flavors to your meals, extend the life of your vegetables, and they are pretty famous for their many health benefits. (Please note: You may find it useful to bring a small box or bag and a kitchen towel for transporting your jars of fermented foods home from class.)
TIME: Saturday August 27th at 6PM the class is two and a half hours long.
GUEST CHEF: TRACI & the LUCKY LARDER
Traci Stenson Hildner established the Lucky Larder to share her passion for local produce and her obsession with the art and science of food preservation. An avid gardener, it was those first few really successful gardening years that led her to seek out various methods for extending the life of her harvest and reducing food waste. In addition to her own extensive research and regular kitchen experiments, Traci has completed Acidified Foods & Better Process Control School with the Oregon Process Authority and is a Master Food Preserver and Family Food Educator for the Oregon State Extension Service. Combining her education and experience in fruit and vegetable preservation with her masters degree in teaching, Traci loves sharing her knowledge and food passions with others.