Learn to preserve vegetables.
Grow healthy probiotics. Make delicious food. Have a better understanding of food safety.
You can do this.
Fermentation is an ancient form of food preservation that’s done by creating an environment where the natural beneficial bacteria on the food can thrive. This in turn creates an environment where ‘bad’ bacteria that would normally break down the food cannot survive. This preserves your food and prevents mold from growing. The end product is similar to pickles, loaded with healthy probiotics, and will preserve your veggies for a year or more in cold storage. Many familiar traditional foods are fermented. Sauerkraut, dill pickles, yogurt, cheese, salami, wine, chocolate, miso, soy sauce, and so much more! This Fermentation for Food Preservation workshop will go over the basics of fermentation, food safety, the propaganda that created the unnecessary fear of food poisoning, and will show in detail how to ferment all types of vegetables using both the brine method, and the dry salt method. You can get started right away using what you already have in your kitchen.
At this workshop, we will cover the following:
- What is fermentation?
- Why ferment?
- Different types of fermentation.
- Raw materials.
- Caring for a developing ferment.
- Food safety.
- Potential health benefits.
- Long term storage.
- How to ferment different types of vegetables.
Live and interactive on Zoom. This 2 hour workshop includes a 20 plus page PDF booklet and lifetime access to the Greener Postures telegram group.
FFP In Person
In person at Lanni’s home in Bellingham, WA. This 2 hour hands on workshop includes a 20 plus page PDF booklet, lifetime access to the Greener Postures telegram group and tasting of many ferments.
Sunday August 21st, 2022
Getting Started with Fermentation for Food Preservation
Online Workshop held on Zoom.
If you missed this live workshop and want to purchase the replay: Click ”SIGN UP NOW” button below and choose ”Replay Only” when filling out the registration form.
For a List of My Recommended Equipment and Materials CLICK HERE