Total Cost of Class $152; includes the $22 registration fee to Ozark Folk Center upon signing up for class; $100 fee for class due to Susan at start of class (cash or check please) and the $30 non-refundable materials fee to be paid in advance when you sign up. (please send $30 materials fee to PayPal.me/susanbelsinger)
Taught by Susan Belsinger
Fermented foods are good for us—providing us with better health and well being. Many foods and beverages you probably already consume are fermented like chocolate, yogurt, sauerkraut, coffee, tea, alcohol, even vanilla beans. This age-old process is easy to do and requires no special equipment. Why should we ferment our vegetables? Because fermented vegetables are preserved without heat and vinegar retaining their vitamins, enzymes and minerals. Some of the benefits of fermented foods are: aids digestion; nutrients are more readily available; helps to support the immune system and no chemical preservatives are needed.
In this day-long workshop, we will discuss and taste all sorts of fermented foods and beverages such as kefir and kombucha. We will use miso to create a simple soup, homemade yogurt to make tzatziki and sauerkraut to make a Veggie Reuben like you have never tasted. Each student will make sauerkraut, a seasonal vegetable pickle using a salt brine, a spicy cabbage kimchi with greens, and your own batch of yogurt to take home. Get inspired and become a fermentista; it is fun and easy, not to mention healthy and delectable! Bring an apron, kitchen knives (chef and paring), to-go mug or drinking jar) and a sturdy basket or box to carry your goodies home.
Class minimum is 3 and maximum is 8.
