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Fall Fermented Vegetables
November 16, 2017 | 6:30 pm - 8:00 pm
All Ages | $20
Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation.
In this course we will cover the basic science behind making ferments focusing on using all our fall veggies: beets, turnips, pumpkins, and more. We will talk about why it’s good for you, and we’ll teach you how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you!
Teacher Cheryl Paswater is an artist, fermentationist, performer, and educator, who after a near-death experience six years ago, turned to holistic medicine for help. After radical diet and lifestyle changes, she started teaching on healthy eating, organic/local/sustainable food, holistic health and fermentation. She is currently finishing her certification in fermentation, runs the company Contraband Ferments, and has a specific interest in gut health, autoimmune disorders, thyroid disease, autism, and healing through fermented foods.
Please arrive 5-10 minutes early to class as we start right on time.
Special Note: The class is located in the greenhouse and classroom at Denny Farrell Riverbank State Park. You may register online or in person.