Fermenting vegetables is so much more than just a fun way to preserve them. In this hands-on class and discussion, fermentation educator and enthusiast, Amanda Feifer, will cover the basics of direct salted (e.g. kraut) and brined (e.g. pickles) vegetable ferments as she demonstrates how easy it is to ferment at home. (And it tastes worlds better than the dusty jar on the grocery store shelf.)
She’ll discuss equipment, ingredients, food waste, health benefits, and best practices while diving deep into the ways that understanding the basic science of this process gives you the freedom and confidence to dump bad (and boring) internet recipes and push the boundaries of flavor that fermented vegetables can provide.
Join us and learn how to harness the power of microbes for a truly healthful, probiotic, living pickle with no hot stove required.
Amanda Feifer has a long-standing crush on food and beverage fermentation. Since she left the world of Big Food in early 2011, she's been teaching classes that range from kefir and kombucha to koji and kvass. She writes the fermentation blog Phickle, and wrote the book on vegetable fermentation (Ferment Your Vegetables, 2015). You can find her pics of stinky, bubbly things on Twitter and Instagram at @phicklefoods.
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