Fermented Vegetables & Sauerkraut - February 25, 2017
Alba Schoolhouse Ben Lomond
When thinking of fermented vegetables, sauerkraut comes immediately to mind, as well as the classic fermented cucumber, the kosher dill. But the world of fermented vegetables is as wide as your imagination! In this bubbly, probiotic class, we will explore the basics of how to safely and deliciously ferment vegetables of all sorts. From the classic cabbage, to cauliflower, carrots and beyond, this class will give you a solid foundation from which to launch your own fermented vegetable experiments. We’ll discuss the pros and cons of different methods of fermentation, and equipment, as well as recipes and tips to get you started.
Kombucha and Water Kefir are mysterious, cooperative organisms, made up of many different species of bacteria and yeast. In this class, we will explore the methods of making and using these ferments for optimum deliciousness and health, shedding light on how to safely and effectively create sparkling probiotic beverages that fill the shelves of many a local market. Primary and secondary fermentations, bottling, flavoring, carbonation and storage will all be addressed in detail, with plenty of time for questions and troubleshooting.
Beginning Beekeeping Intensive Lecture Only
Lecture 3/11 @ Park Hall, 10am-3pm
Beginning Beekeeping Intensive Two Part Series
Choose from one of three available date combinations:
Lecture 3/11 Apiary 4/1
Lecture 3/11 Apiary 4/15
Lecture 3/11 Apiary 4/29
This class is an introduction to the ancient art of dairy fermentation. We'll focus on cheeses that can be made easily and consumed fresh, as well as how to make pure, delicious yogurt free at home in your own kitchen. We'll discuss which types of milk are best for cheese and yogurt making, as well as all the relevant equipment, resources, and cultures and other ingredients you'll need to get started.
Refunds on classes will not be given without 72 hours notice.
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