Ferment Vegetables for Health and Flavor
Ferment Vegetables for Health and Flavor July 27th - 10:30 AM - 12:30 PM - Price: $58
Ferment Vegetables for Health and Flavor July 28th - 2:00 PM - 4:00 PM - Price: $58
Workshop Instructor: Jereme Zimmerman

All you will need to create your own delicious fermented vegetables are vegetables, salt, water, and some basic kitchen materials! Fermenting vegetables through wild fermentation (the use of wild yeasts and bacteria to initiate fermentation) is a healthy, enlivening practice that will help restore the balance of beneficial microbes in your gut and introduce you to a world of new flavors. In this workshop, you will learn how to ferment cabbage, beans, carrots, peppers, and myriad of other vegetables as a method for preserving the harvest without the use of any modern conveniences. Emphasis will be on cabbage ferments such as sauerkraut and kimchi but techniques and recipes for other types of ferments will be provided as well.

• Location: July 27th - John B. Stephenson Hall (Room 214) - 205 North Main Street; July 28th - Berea City Hall Room 112 (Conference Room) - 212 Chestnut Street

• Date/Time: July 27th from 10:30 AM - 12:30 PM OR July 28th from 2:00 PM - 4:00 0PM

• Break: NA

• Total Hours: 2 hours

• Price: $58.00 (Includes all materials and handouts with recipes.)

• Age: 12 & Up (Participants under 18 MUST be accompanied by a participating parent, legal guardian or authorized adult. All participants under 18 MUST bring a Youth Authorization Form, completed and signed by a parent or legal guardian, found at this Attendees Resources link.)

• Difficulty: Beginner

• Class Size: 6 Max

• Take Home: Two quart jars filled with water, salt, spices, chopped cabbage, and other vegetables that participants will take home and ferment, along with handouts with recipes.

• Notes: Possibility of food stains. Wear appropriate clothes or bring an apron.

• NOTE TO EDUCATORS: Educators attending this session will receive access to on-line cross-curricular resources, suggested classroom activities based on skills and concepts covered in session, and a certificate of participation for Professional Learning documentation.