The last installment in our Preserving Series, this hands-on workshop will teach you the basics of fermentation. Learn how to turn fresh, local ingredients into flavorful, probiotic-rich foods (think sauerkraut, kimchee and fermented vegetables!)No special equipment or experience needed!
We'll cover:
- What fermentation is and how it works
- Choosing the right ingredients and salt ratios
- Step-by-step fermentation process
- Signs of a healthy ferment and how to avoid spoilage
- Tips for flavoring, storing, and enjoying your ferments
Bring your apron, and take home a jar to finish fermenting at home!
Workshop spots are limited, register to reserve your spot!
Recommended contribution: $10 - $25 (Actual cost of workshop: $23)
Your contribution helps us subsidize these educational opportunities to ensure that all folks have access to the joy of learning about & celebrating our food systems!
Instructor: Hilary Prince, Chef & One Straw Society Event + Education Coordinator
Hilary is a pastry chef based in Halfmoon Bay on the Sunshine Coast. With a background in science and love for all things creative and hands on, she has been cooking and baking professionally for over 20 years. She began her cooking career as a part time job while attending university in Montreal. Drawn to the bustling energy and creativity found in kitchens, she continued cooking (and baking!) after graduating with a degree in Biology and has never looked back. Over the course of her career she has worked in Montreal, Vancouver and continues to pursue her passions on The Sunshine Coast, where she settled with her family in 2020.
