Cook Culture Cooking Class: Fermented Foods

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Tuesday, September 20th, 2016
6:00 PM to 9:00 PM

Changing The World Through Cultural Manipulation

Over the centuries, cultures have always included fermented foods as a means to preserve foods without refrigeration. Fermentation also help to predigest foods, making them easier for our bodies to break down and absorb more nutrients from and to keep our gut bacteria healthy.

Here are some basic favorites from the Fermented foods repertoire:

    Raw Live Purple Sauerkraut
    Spicy Kimchi (vegetarian)
    Ginger Green Tea Kombucha
    Coconut or Goat Milk Kefir (like a yogurt drink)
    Miso Fermented Onions
    Basic Rye Sourdough Starter

Please bring 6 -1 liter mason jars

Hands-on
3 hours
*A light meal will be served at this class.  You will also leave with substantial samples of each item made in class.

Register for this class at Cook Culture