Fermented foods have recently gained the attention of both chefs and health practitioners. They are once again valued for their wonderful flavors and now also for their health benefits. Who would have guessed that this ancient preservation method, largely forgotten with the advent of supermarkets and refrigeration, had so much to offer? Since most of us did not grow up in households where we could observe the fermentation, the process can seem a bit daunting, but it couldn't be easier!
In this class you will:
- learn the basic process for making fermented fruits and vegetables.
- take home 3 jars (Pickled Seasonal Vegetables, Summer Fruit Vinegar and Sweet & Sour Onion Marmalade) to nurture in your own kitchen according to direction, then transfer to your refrigerator and enjoy. Price of this class includes jars for fermentation and air locks.
- help prepare and enjoy a light supper that uses the fermented foods you will make as ingredients.
Garden Salad with Fruit Vinaigrette
Grilled Fish Kabob with Rice & Pickled Vegetables
Foccacia with Onion Marmalade
House Made Yogurt with Berries and Fruit Vinegar Syrup
Is my registration/ticket transferable?
You may request a transfer to another class pending space availble, up to 48 hours prior to the class in which you are enrolled.
Do I have to bring my printed ticket to the event?
Yes, please bring your printed ticket.
What is the refund policy?
You may request a refund up 48 hours prior to the class in which you are enrolled. Contact the event organizer.
When & Where
Eat Well, Cook Well, and Be Well
At Mindful Cuisine, we teach cooking classes, hold DIY workshops, and create clandestine, chef-prepared Basement Table dinners. We use whole natural ingredients – seasonal, local and organic – good for you and the planet! Being well also means being part of a community. As people come together to share a meal they prepared or enjoy a chef-prepared Basement Table dinner, Mindful Cuisine creates community.
Linda Elbert is a Ph.D. Psychologist who changed careers and went to cooking school. She now owns and runs Mindful Cuisine, which offers cooking classes and Basement Table dinners.