Fermentation & Dehydration
This is a day long, hands on class for no more than six participants.
Part 1: Fermentation
- We will be making fermented ginger carrots and another seasonal goodie. Take home a jar of each. YUMMY. Take home recipes and use these skills next fall on your own sauerkraut, fermented fruit chutney and salsa.
- Reclaim the food tradition of your ancestors.
- Learn the processes and conditions for successful fermentation.
- Discover the tremendous nutritional and health benefits from lacto-fermented foods including: beets, carrots, fruit chutneys, onions, garlic, cucumbers, radish, turnips, red peppers, cabbage and so much more.
- A ferment around the house will jazz up many a meal with tremendous flavor and added interest....yes, and health.
We engage in conversation about the implementation of realistic steps to incorporate your new knowledge into your already busy life. All change is challenge. We desire our classes to be a continuing source of encouragement to people desiring to make Kaizen change.
As always, you take with you a welcome invitation to call Terrie for encouragement.
Participants supply a crock of specified dimensions and qualities. No fancy crock is required--an old quart, glass peanut butter jar works well. Bring two quart jars. Call Terrie well in advance of the class if you're not certain. (425-788-5696)
Sandor Katz (Author & guru of Wild Fermentation) welcomes us to:
"Choose to involve ourselves in food as co creators."
That's what happens when we join hands with our little microorganism buddies! Join us to revive an old, or create a new, family food tradition.
and from Sally Fallon:
"Could it be that in abandoning the ancient practice of lacto-fermentation and in our insistence on a diet in which everything has been pasteurized, we have compromised the health of our intestinal flora and made ourselves vulnerable to legions of pathogenic microorganisms?"
Come join us and make friends in this microbiotic universe.
Part 2: Dehydration
We'll cover the equipment, techniques and nutritional/environmental benefits of dehydrating fruits and vegetables. This is so much more than a handful of dried fruit. It will open up new worlds in the kitchen.
Whether you're a CSA member or a gardener you can extend the bounty of our short growing season through dehydration. Meals deep in winter will be flavored with last summers crops of greens, beets, onions, beans, carrots, squash, herbs and fruit.
Practice preparing lots of different crops for the dehydrator and brainstorm recipe ideas for future meals.
You'll come away with plenty of resources to get you started using dehydration as a food preservation tool. Let your imagination run wild!