This fermented vegetable cooking class will cover the basics of lacto-fermentation including:
– Sourcing high-quality ingredients and essential fermentation equipment for your kitchen,
– The basics of lacto-fermented vegetables,
– Recipe development and execution,
– Prepping vegetables, scaling ingredients, initiating and controlling fermentation,
– Fermenting whole vegetables (such as carrots which are perfect for school lunches), and cut up vegetables such as cabbage for sauerkraut and kimchi