Kimchi + Fermenting 101


This hands on workshop focusing on lacto fermenting you will make and take home a vegetable ferment. We have designed this workshop to walk you through the process as a beginner, however there will be valuable tips and advise on how to make a consistently successful ferment that has the taste and texture that you prefer. Traditional Fermenting methods use less energy than canning, freezing and drying. There are many health benefits to using these methods, Fermented foods are packed with beneficial bacteria cultures, keep longer, and make for interesting culinary ingredients. Participants will bring Their own vegetables to ferment, detailed instruction will be given on specific vegetables preparation to ensure success. Come ferment with us!

YOUR INSTRUCTORS: Joyee and Martine are currently developing their fermented foods business, offering delicious ferments at Farmers market and retail stores in the Slocan Valley. They focus on supporting local farmers sourcing majority of their vegetable regionally and seasonally.

Register Soon, Space is limited

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