Join Ithacan for a hands-on fermentation workshop!
We’ll gather to learn the basics of pickling vegetables through the process of lacto-fermentation*. We’ll also make some of our own pickled foods to take home.
We’ll make two ferments: a traditional pickle and a spring chutney or salsa with seasonal, ecologically produced, and locally-available ingredients.
When: May 12, 2012 from 9am to 11:30am
Where: House of Katie Quinn-Jacobs, 52 Sodom Rd, Ithaca
Max # of participants: 6
Cost: ~$5-7 for veggies and supplies
Bring your own: 1 glass pint jar and 1 glass quart jar (if you have them)
RSVP to: rfirak
We’ll start off learning the basics of preserving foods with lacto-fermentation, using beneficial bacteria (probiotics) to create healthy, live foods. We’ll touch briefly on health and safety of fermented foods, and then move into the hands-on portion, where participants will gain experience creating their own fermented pickles. Participants will leave with an understanding of fermentation, plus two jars of vegetable dishes made in class. A light mid-morning snack will be provided.
This gathering is food-allergy and special-diet friendly. Please RSVP to rfirak and include any dietary needs you have.
Participants will split the cost of veggies and supplies at the workshop (cost will not exceed $7).
* Lacto-fermentation= lactic acid fermentation, using bacteria that produce lactic acid as a preserving agent.