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March 1, 2020, 1:00pm – 4:00pm

Fermentation: Part II

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 II we will 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