Not All Pickles Are Created Equal
It’s time to fill up your jars and get them ready for some delicious, nutritious, fermented vegetables.
What are Lacto-Fermented Vegetables?
The pickles you buy on the shelf from the shops aren’t really fermented. They are preserved – which is great, and they are tasty. But they are devoid of live enzymes because they are preserved in vinegar, and heated to kill any live bacteria, yeast, or fungus.
The easiest style of fermenting is lacto-fermented vegetables.
Pickled beets, pickled asparagus, pickled carrots, pickled beans, or any vegetable still whole or cut into larger pieces floating in a salty brine works well.
Anything and everything can go into the jar. Topped with a salt, herb, and spice brine the vegetables can quickly ferment into a scrumptious delicacy to go with any meal.
What Will I Learn?
In this class, you’ll be guided through the fundamentals of salt brine fermented vegetable pickles while I prepare them with you. You will learn everything from how to sterilize your jars, how to select the best vegetables for brine fermenting, which herbs and spices to use for the most delicious ferment, and the importance of salt types.
You can make the most flavourful, crunchy, tangy wild brine ferments full of healthy probiotics. What’s more, after you have devoured all the vegetables in the jar the fermented brine is like a “tonic”; drink a shot of it daily to help replenish those healthy gut bugs and build immunity!
What Will The Class Be Like?
For 30 years I’ve experimented and faced all the challenges and ups and downs learning how to create high-quality and delicious fermented foods. During this class, I’ll answer all of your questions and teach you the tricks to making delicious wild fermented sauerkraut every time.
You’ll make wild fermented brine pickles and learn how to look after them, explore what could go wrong, and come to understand the ‘why’ and ‘how’ of enjoying it with your meals.
There will be ample time to ask questions as I guide you and give you the confidence to start or add to your own fermentation adventures.
What Are The Details?
- 1:30 Saturday, May 21
- 2 1/2 hour workshop
- $115 incl. GST