Food Empowerment! Gain and in-depth knowledge of fermentation (brining) as a form of food preservation. Lacto-fermented foods provide numerous health benefits using lactobacillus bacteria to preserve food as opposed to vinegar. In this intensive workshop, we'll discuss how fermentation works and how it benefits us, why it's safe and how to succeed with small-scale fermentation projects at home.
In class we will cover the following master recipes along with ideas for improvising or adjusting for personal flavor preference or available vegetables:
Refreshments and samples of fermented veggies and raw vinegars will be served. Payments with check or cash are also accepted, please contact me directy through the 'contact the host' feature to pay by either of these methods.
About the instructor:
Kate Payne is an author and freelance writer, and a frequent consultant for design, decorating, cooking, and crafting publications and sites. She lives in Austin and teaches writing workshops and classes on home food preservation and other food-based instruction both privately and at culinary centers locally and across the country. Her book Hip Girl's Guide to Homemaking (HarperCollins, 2011) is available wherever books are sold. Learn more here.
Kate Payne is the blogger and author behind the books, The Hip Girl’s Guide to Homemaking (HarperCollins 2011) and Hip Girl’s Guide to the Kitchen (HarperCollins 2014). She lives in Austin, TX and hosts food/jar swaps and invites friends over often to watch and participate in canning adventures. She posts small-batch canning recipes, gluten-free baking projects, DIY cleaning ideas and other creative home improvisations to her blog, http://hipgirlshome.com/. Please read more about Kate on her website (http://katepayne.net/).
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