Lacto-Fermentation Class

Photo Essay from my Lacto-Fermentation Class

Lacto-Fermentation is an ancient fermenting technique that helps repair a stressed digestion and helps maintain a healthy one! It's easy and economical. Now is an excellent time to make sauerkraut from newly harvested cabbages.

Laura Davis, from Long Life Farm & CSA in Hopkinton, Mass, asked me if I would be willing to offer a fermentation class to her CSA shareholders. I happily accepted for many reasons, one being that I wanted to see how my commercial kitchen would transform into a teaching kitchen.

It transformed beautifully, holding 11 participants! We made sauerkraut and kim chi. Check out the photos:

Here's Laura!
    

Here's the kitchen transformed:


Here are the students diligently pressing cabbage into jars:


Here's the Low Salt Sauerkraut I made a few weeks before class:


And the kim chi I made...too hot for me!!!


Now, about a month later, people are opening and enjoying the fruits of our labors.
Learn this easy and ancient technique in my book:

   Lacto-Fermentation Through The Seasons
A  60-page book about fermenting vegetables starting in spring right through to fall.
Purchase in PDF or Hard Copy

New Book!! Lacto-Fermentation Through The Seasons

This book of 23 recipes includes the basics of lacto-fermented vegetables starting with spring vegetables like rhubarb and snap peas, moving into summer with cucumbers and summer squash and on into the fall with cabbage and root vegetables.

Includes recipes for other less commonly fermented vegetables like swiss chard, garlic scapes and daylily buds!

The book highlights my favorite fermenting technique using a salt brine and glass jars. I like this technique best because the amount of salt can be carefully controlled.

Click here to learn more and purchase!