Join Vashon’s own Sarah Collins of Seattle Canning Company, multiple Good Food Awards winner, for our two-part series focusing on the basics of fermentation.
Fermentation is a buzzword that actually deserves the buzz as we increasingly realize the connection between a happy gut and our well-being — as well as the added benefit of being delicious!
Sarah will take us through every stage of the fermentation process and the many health benefits that include improving immunity, digestion, and how it converts sugars in our foods into good bacteria.
This class series will be a true blend of theory and practice as Sarah guides us through the basics of a variety of fermentation methods and teaches us the tools for successful home fermention.
In Part I we will learn how to activate, sprout, and ferment vegetables and how to make a ginger bug starter so you can create your very own fermented beverages. Sarah will teach us how to make:
- Herbed Cashew Spread
- Seeded, Sprouted Grain Crackers
- Lacto Fermented Vegetables
- Turmeric and Lime Ginger Beer
Join us and learn the art and science of fermentation with a true expert of the craft!
We invite you to join us in Fermentation Part II, where we will expand upon what we learned in Part I and cover:
Part II - Sunday, March 1, 1:00-4:00 pm
We’ll build on the foundations of what we’ve learned and make the traditional Korean dish of salted and fermented vegetables, Kimchi. Sarah will also teach us the Japanese style of pickling using a pickling bed, Miso Doko, to make fermented pickles, Misozuke. In this hands-on class, we’ll be making:
- Kimchi and Kimchi Paste
- Miso Doko
- Misozuke Pickles
- Misozuke Tofu
- Fermented Garlic