Join us via Zoom to learn about lacto-fermentation, an ancient and largely forgotten process that was important not only to preserve vegetables, but also to create probiotic-rich foods to promote gut health and break down vegetables to increase the bioavailability of vitamins and nutrients that are more digestible. We will do our best to answer your questions and help troubleshoot your ferment failures.
ABOUT THE INSTRUCTORS: Steve Pavey and Ryan Koch of Counterculture Ferments produces small batch, hand-crafted kraut and kimchi, which are just German and Korean words for Fermented Vegetables, or what Sandor Katz calls, “Kraut-Chi.”
Tickets are $15 for general admission and $13 for owners and can be purchased here.
