The act of fermentation not only makes tasty brews but also makes delicious additions to our diets that provide beneficial bacteria for our bodies. Learn how to create living foods and preserve produce using minimal equipment.
Angela Gardner of The Root Cafe will take you on a practical journey through a series of how-to fermentation workshops at the Kitchen at Christ Church (509 Scott St, Little Rock, AR, 72201). Please join us for any/all of the following workshops! Limited space, so sign up soon!
There will be three workshops ($35 each):
October 27, 2016 6-8pm: Oisobagi (Cucumber) Kimchi Fermentation -- Oh so what? Oh so yummy that is! A traditional cucumber kimchi, Oisobagi is one of my favorite fermented pickles. This introduction to fermentation will include discussion about tools and spices needed to initiate fermentation within your own kitchen.
November 10, 2016 6-8pm: Fermented Beverages -- Bubbles anyone? For this installment of fermentation, we will dive into the realm of traditional beverages such as Kombucha and Ginger Beer (grain free). Bring a pint jar if you would like to start your own ginger 'bug' or to take a kombucha 'mother SCOBY' home with you.
December 1, 2016 6-8pm: Vietnamese Pickled Carrot & Daikon Fermentation -- The staple ingredient in the Banh Mi sandwich, this lacto-fermented pickle does well as a sandwich, brat, or egg topper. For this last session, we will discuss ways to vary fermented flavors as well as troubleshoot any issues that have come up in previous fermentation sessions.
See you there!