Intro to Lactic Fermentation Class

In this intro to lactic fermentation class, you’ll learn all about this traditional style of vegetable fermentation, particularly focusing on how to make use of glut vegetables. We’ll define fermentation, wild fermentation, and lactic fermentation specifically, as well as the health benefits fermented foods bring to your diet.During the core part of our course, we will apply theory to practice, making three different styles of lactic ferments and applying the core principles you’ll need to grasp in order to ferment safely and effectively. We will look at the mixed vegetable escabeche, beetroot kvass, cabbage and beet pelustka, and dill gherkins, and we will make three of those, which you’ll get to take home to care for as they bubble and ferment away, following our careful instructions.Throughout the course, we’ll provide you with alternative tips and recipe inspiration for you to tailor your practice to your personal environment and taste. We’ll also encourage you to use your senses in order to develop your “fermentation intuition, ” helping you to master any recipes you come across.The course includes a selection of fermented snacks midway through. To make 3 different types of lactic fermented vegetables. Read more details