With the abundance of fresh vegetables from your garden and farmers market, how can you preserve these to last longer and create unique ways to introduce them into your meals?
Join Farmer Matt as he teaches you 3 ways to ferment seasonal food. Matt will take you through the process of lacto-fermentation, quick pickling and water bath canning.
Lacto-fermentation - the simplest of all the fermentations that requires just 3 ingredients. The end result is delicious vegetables and gut friendly bacteria!
Quick Pickle - a quick and easy way to create deli style pickles to enjoy all summer long.
Water bath canning - the method to keep those vegetables preserved for up to 18 months.
What will we be doing in this class:
You will learn the actual process of each method listed above in class
You will be tasting a variety of pickled foods of each preparation
You will be creating your very own jar of pickles, prepared via water bath canning (that you will take home!)
You will also go home with Matt’s favorite recipes of fermented vegetables