Mastering Lacto-Fermentation Series

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Mastering Lacto-Fermentation Series

240.00

(The Series is a Total of 4 classes)

 Beverages- January 3rd

Vegetables- February7th

Dairy- March7th

Condiments-April 4th

 

$60 per class or $240 for the WHOLE Mastering Fermentation Series(4 Classes)

Early bird Special!! Sign up before Thanksgiving and receive the WHOLE Mastering Fermentation Series for $200!!

If you have any questions, please call or email Jody at (406) 459-7368 or living.nutrition@yahoo.com

 

Tuesday, January 3rd—Probiotic Beverages

6:00pm-8:30pm

With Jody Engstrom

WHERE: Bridger Kitchens (7540 Pioneer Way in Four Corners)

Join us, as we will visit the fundamentals of producing a variety of safe, healthy and delicious beverages full of beneficial micro-organisms and bacteria.Top of FormThis class isn’t just about Kombucha. We will learn to make a few of the lesser known,(but just as delicious) beverages as well.

  • Flavored Kombucha and Kombucha Vinegar
  • Fizzy Water Kefir Sodas
  • Healing Beet Kvass
  • And more

You will leave the class with recipes and an understanding of how to produce these powerful and cleansing beverages in your own home! This class is for beginners and experienced fermenters alike! We will produce these beverages from start to finish including the optional second fermentation, as well as flavor pairing.

 

 

Tuesday, February 7th- Lacto-Fermented Vegetables

6:00pm-9:00pm

With Jody Engstrom

WHERE: Bridger Kitchens (7540 Pioneer Way in Four Corners)

Fermented vegetables are made with lactic acid bacteria, which is a valuable technique humans have been using for thousands of years. This preservation method has numerous health advantages. Fermented vegetables are rich in nutrients, fiber and digestion-enhancing enzymes. Most importantly, they help the intestinal tract maintain a healthy balance of flora by increasing beneficial bacteria.

In this class, we will explore the fundamentals of lacto-fermentation, and make a variety of fermented vegetables using tried and true traditional techniques to produce a safe, healthy, and delicious super food, full of beneficial bacteria.

We will have snacks, but will not be serving dinner so eat before you come, or brown bag it, you are welcome to eat here! Though this is part of a series, you are welcome to sign up for separate classes as you desire.

 

Tuesday,  March 7th- Yogurt and Beyond

6:00pm-8:30pm

With Jody Engstrom

WHERE: Bridger Kitchens (7540 Pioneer Way in Four Corners)

·          The Traditional Russian Superfood- Milk Kefir

·          Traditional Yogurt

·          Homemade Crème Fraiche

·          and much  more!

Most of us have seen or eaten cultured or fermented dairy at some point in our lives, even if you didn’t know it.

Yogurt and sour cream are probably the most commonly consumed cultured dairy foods. In this class we will go into depth about yogurt, and also learn to make other fermented dairy products that you can make at home and incorporate into your daily diet.

You will leave the class with recipes and an understanding of how to produce these powerful foods in your own home! This class is for beginners and experienced fermenters alike! We will produce yogurt, kefir and crème fraiche from start to finish including the optional second fermentation, as well as flavor pairing.

We will have snacks, but will not be serving dinner so eat before you come, or brown bag it, you are welcome to eat here!

 

Tuesday, April 4th—Lacto-Fermented Condiments

6:00pm-8:30pm

With Jody Engstrom

WHERE: Bridger Kitchens (7540 Pioneer Way in Four Corners)

·          Creamy Lacto-Fermented Horseradish

·          5 Minute Lacto-Fermented Ketchup

·          Creamy Lacto-Mayonnaise

·          Rustic Lacto-Fermented Stone Ground Mustard

·          Learn to ferment your own favorite condiments without a recipe!

Condiments are the hardest kinds of food to buy without additives and preservatives. Thankfully, it’s super easy to make your own condiments at home! Plus, you can lacto-ferment everything from sauces and dips, to spreads and jams. By making your own lacto-fermented condiments you can control exactly what goes into each recipe, increase the digestibility, vitamin content and shelf life. You will leave this class with recipes and an understanding of how to produce these powerful foods in your own home!

We will produce condiments such as lacto-fermented mustard, ketchup, and salsa from start to finish.

We will have snacks at the classes , but will not be serving dinner so eat before you come, or brown bag it, you are welcome to eat here!

*Though this is part of a series, you are welcome to sign up for separate classes as you desire.

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