Back by popular demand, Chef Janna, of Mother’s Root Kitchen, newly located at the Olympia Farmer’s Market, is a graduate of Bastyr University, where she earned her BS in Nutrition and Culinary Arts. In this class, you’ll learn the fundamental principles and techniques of lacto-fermentation, a natural method of preserving vegetables that enhances flavor and nutritional value. This hands-on course will teach you to understand the science behind lacto-fermentation and incorporate simple techniques, without expensive equipment. We’ll cover the benefits of fermenting vegetables, commonly fermented vegetables and their uses, the importance of salt and water quality for successful fermentation, as well as troubleshooting common issues, such as mold and yeast. You’ll make Traditional Sauerkraut and El Salvadorian-Style Curtido to bring home, and Chef Janna will bring her fermented library for you to taste a variety of fermented products and styles. By the end of this course, you’ll have the confidence and knowledge to start fermenting your own vegetables at home, creating delicious and healthy additions to your diet! Complementary wine or beer pairing.
Note: This class is vegetarian and gluten-free
