Lacto-Fermented Vegetables

Lacto-Fermented Vegetables

Monday, October 5, 5:30-7pm

Instructor: David Presser

In this class you will learn the science behind lacto-fermentation, why lacto-fermented foods are a healthy addition to your diet and one of the best sources of probiotics, the process of fermentation, and how to apply the process to many different foods. Participants will go home with their first batch of vegetables that will ferment at home.

Please bring a large mixing bowl and wear casual cooking clothes.

Provided:
- Cabbage
- Salt
- Mason jars

Cost:
- Members: $44 plus $8 materials fee
- Non-Members: $50 plus $8 materials fee