Hands-On Lacto-Fermenting 101

Guest Chef / Author

In this class, you’ll learn the fundamental principles and techniques of lacto-fermentation, a natural method of preserving vegetables...

November 6, 2024
6:00 pm
$85
11:6_1

About This Class

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

Refund Policy: If BSC cancels a class for any reason you’ll be contacted by phone and receive a full refund. If you must cancel a class, please notify us at least four days in advance for a full refund. Cancellations of less than four days will be given 50% credit toward another class. No credit given without pre-cancellation. However, a prepaid reservation is transferable to another attendee.

Instructed by

Chef Janna

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