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Kickin It With Condiments: Kraut And Kimchi $38
Whether paired with braised pork shank in the form of sauerkraut or your favorite Korean BBQ in the form of kimchi, fermented cabbage can be a magical thing. Not only is lacto-fermentation an effective way to preserve the harvest it’s also a time honored method of increasing the nutritional value of food and adding delicious digestive enzymes to your diet. In this class you’ll learn the secrets behind lacto-fermentation as you try your hand at making your choice of spicy kimchi or tasty sauerkraut. We’ll have all the goods on hand to creative a variety of gourmet home-crafted options to tickle your palate. Take home your custom creation and enjoy the flavor in a few weeks. In addition to your jar of tasty goodness, you’ll also leave with some specific recipes and the knowledge and skills to apply lacto-fermenting techniques to just about any fruit or vegetable.

supplies needed: none.

teacher bio: Nicole Kramer Easterday is an Oakland resident, urban farmer and founder of FARMcurious, an organization dedicated to educating, inspiring and equipping urban homesteaders in the Bay Area. Nicole teaches urban homesteading classes and offers DIY food demonstrations to urbanites hoping to reconnect with their food. Each demonstration includes an explanation of why a connection with our food is important, instruction on how to rekindle that connection and innovative products to help get the group started growing and processing their own food at home. Nicole recently received her artisan cheese making certificate from the College of Marin.
Saturday, April 28th, 12:00PM-2:00PM
  September  2014 
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