Vegetable Fermentation: 10-12 AM
Sauerkraut, Kim Chi and other traditional veggie ferments allowed our ancestors to store food, while at the same time making it more nutritious and enhancing its flavor. Simple ferments like this can be made in your own kitchen, saving money over store-bought alternatives and offering you and your family probiotics, B vitamins and more, as well as another doorway to endless culinary creativity.
Join Chrisso Babcock of Coyote Kitchen Workshops for this informative and hands-on 2 hour workshop, and leave with some homemade ferments of your own design. We provide the veggies and jars, but feel free to bring your own quart sized mason jars or vegetables of your choosing if you like.
Sourdough Bread Baking: 1:30-3:30
Long before store bought yeast, baking powder and baking soda were readily available, our ancestors realized that they could lure wild yeasts by leaving a mixture of flour and water open to the air. Traditionally baked sourdough breads rely on a slower process of fermentation that results in an easier to digest bread with a delicious mild sour flavor. We will focus on starting and caring for a sourdough starter, and on baking a simple wheat flour bread without the use of measuring cups.