Tuesday, February 7th- Lacto-Fermented Vegetables
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.
· Traditional Lacto-Fermented Sauerkraut
· Jody's White Girl Kimchi
· Lacto-Fermented Summer Harvest Vegetables (giardinera)
· Lacto-Fermented Garden Herb Pesto
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.