Session II: Wild Fermentation: Easy Homemade Sauerkraut, Kimchi, Pickles, and Drinking Vinegars.
Science tells us that a healthy microbiome (the community of organisms that lives inside us) is critical to our overall health. Traditional cultures worldwide practice different forms of fermentation that harness the power of friendly bacteria to transform and preserve foods, while keeping our microbiome’s healthy. join us in this class where you’ll learn how easy it is to make your own fermented foods at home, taste samples of fermented foods, and leave with jars of sauerkraut, Korean kimchi, vegetable pickles, and fruit-vinegar shrubs that in just a few short weeks will be ready to enjoy. We’ll discuss the science of wild fermentation, its history, culinary uses of fermented foods, fermentation safety, and how to preserve the bounty of summer and fall harvests. Megan Reynolds will be available after the class via email and text should you have any questions while your ferments mature. Sponsored by Hibbing Community Education. For more information contact Hibbing Community Education, 218-208-0852.