The Magic of Fermentation
What to know
Fermented foods provide us with better health and well being. They provide benefits such as aiding digestion, providing more readily available nutrients, and helping support the immune system, all without the need of chemical preservatives. 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.
In this day-long workshop, we will discuss and taste all sorts of fermented foods and beverages such as kefir and kombucha. We will create a simple soup using miso, tzatziki using homemade yogurt, and a veggie Reuben like you have never tasted using sauerkraut. 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, easy, and 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 students and maximum is 8. Preregistration is required.
Registration fee is to be paid upon signing up for class. The class fee is due to Susan at start of class (cash or check). The non-refundable materials fee is to be paid in advance when you sign up to PayPal.me/susanbelsinger.Click here to register
Taught by Susan Belsinger.
Looking for lodging? The Cabins at Dry Creek are located in the park just down the hill from your classroom. These comfortable climate-controlled duplex rooms are newly remodeled and offer a private bathroom, queen-sized beds, microwave and refrigerator. We offer discounts for students staying 3 or more nights. Call 870-269-3871 to book your room.