Lacto-fermentation Class

Lacto-fermentation is the process that produces traditional dill pickles, kimchi, and real sauerkraut, among other fermented delights. While slightly more advanced than a quick pickle, this simple fermentation process requires nothing more than salt, vegetables, and water-no canning, no fancy equipment! This demonstration will review proper hygiene and sanitation procedures, how to prep a basic recipe as well as an example of a fermentation process gone right and one gone wrong. Q&A will follow the demonstration.