Fermenting vegetables

Fermenting Vegetables for Taste, Preservation and Nutrition

BFC Fermenting class Jan 2015

People working in an earlier class

Date: Sunday, Feb 26, 2017
This class has sold out.

Fermentation is like pickling, but employs naturally-occurring Lactobacillus to preserve and enhance the taste and the enzyme content of fresh food. It is a complex biological process, but the technique is quick, and quite simple (with a few important tips).

With vegetables, a half hour of preparation sets you up with a few quarts of sauerkraut, kim-chi, sour beets, or ginger carrots, etc.  This easy method of preservation has many benefits:

  • It is very forgiving – much easier than canning!
  • There is room for creativity
  • It works very well with vegetables in season during New England winters, as well as summer vegetables

Fermentation creates a tangy, refreshing, convenient complement to hearty winter meals.  It makes things like cabbage and turnips more tasty and more easily digestible and activates the cancer-preventive properties of brassicas like cabbage and kale. Eating fermented foods each day can help to enhance your overall immunity and help you better digest and absorb the nutrients in all of your food.

Class details
Instructor: Rebekah Carter, Education Director at Wright-Locke Farm.
Date & time: Sunday, Feb 26, 2:00 to 3:30 pm.
Location: Kitchen at The First Church in Belmont Unitarian Universalist, 404 Concord Ave, Belmont (near the railroad bridge in the Center).
Fee: $25 (includes ingredients and fermented foods to taste).
Class size: 16 people.
Supplies: See below for what to bring.
Registering for someone else? If you see a way to enter the names, please do so.
Policies: See our Program Policies page for information about cancellation and waiting lists.


Attendees get hands-on experience
with this easy process and helpful techniques. Learn how lacto-fermentation works, taste some samples and bring home jars of vegetables you make for fermenting. We will prepare the vegetables, discuss the wonderful health benefits of lacto-fermentation and other types of fermentation and learn how to include fermented foods in daily menus.

We will only be using fresh vegetables and salt – there is no gluten, and no dairy (even though it’s called lacto-fermentation).

All participants will make and go home with two pint jars of prepped veggies to ferment and enjoy at home: one jar of sauerkraut (cabbage) or sauerreuben (turnips); and one jar of kimchi (cabbage, carrots, scallion, garlic, ginger, radish).

Participants should bring a knife, cutting board, and medium-sized mixing bowl from home (extra supplies will be available).

This will be our fifth time offering this popular class.

 

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