Make your own live-cultured, probiotic-rich superfoods.
What is Fermentation?
The method I teach is a traditional method of fermentation. It is the process of submerging veggies (and sometimes fruits) in a salt-water brine to bring out delicious, tangy flavors and a wide range of health benefits. In my classes, I teach small batch fermentation, which allow you to use mason jars as fermentation vessels. This makes it easy to try new recipes – no special equipment is needed and small amounts of produce are required.
Sauerkraut, dill pickels, and kimchi are all fermented, but many of these products on the grocery store shelves have been heat treated for storage. The heat treating or pasteurization process removes many, if not all, of the amazing health benefits of the fermentation process.
What are the Health Benefits of Fermented Foods?
Fermented foods are loaded with good bacteria and probiotics that improve gut health, strengthen immune systems, assist with bowel regularity and weight loss, lower cholesterol, and increase nutrient absorption.
What do we do in a Fermentation Class?
In class, we will learn the basics of making classic sauerkraut. We will start with cabbage and I’ll take you through all of the steps to pack a jar full of homemade kraut. Here are some of the things we will cover in class:
- Spices and seasonings that can be added to ferments
- How to know when your ferments are ready, since naturally fermented foods require some time to develop the healthy bacteria and good flavors
- Storage options
- Trouble shooting
- Recipe ideas – once you have mastered sauerkraut. you’ll want to try fermenting other veggies
- Resources and references
How to schedule a class?
Contact me at dreasbaking@gmail for more details.