Your cart
Close Alternative Icon
Sunday, November 22nd | 2:00pm-3:00pm | Fermentation 101

Sunday, November 22nd | 2:00pm-3:00pm | Fermentation 101

$15.00

Fermentation is the act of transforming foods with the use of bacteria, yeast, fungus or enzymes. The art of fermentation is a wonderful way to preserve the vibrancy of fruit or vegetables. In this class, students will create a delicious ferment of their choice that will be ready to eat in just a few short weeks. The class demonstration will focus on fermenting sauerkraut and preserving citrus however the concept of fermentation can be applied to many different kinds of fruits and vegetables. Create a delicious, healthy, fermented treat with the family!

Please note: This class is allergen friendly.

Ingredients Needed:
- Fruit or vegetable to ferment (Recommended vegetables are: beets, cabbage, carrots, radishes, onions. Recommended fruits are: lower sugar fruit like citrus or apples) choose about 1 small cabbage per quart jar or 6 to 8 lemons per quart jar. If you are using cabbage cut like you would for coleslaw. For other veggies, either them slice thin or cut them into 1 inch chunks. Lemons can be halved.
- salt

Equipment Needed:
- Fermentation vessel- 1 quart is a good size but smaller okay (a mason jar with a lid will do, as well as an empty glass jar of your choice with a lid. Just be sure it's cleaned with soap and water. If you have a fermentation crock, all the better but unnecessary.)
- ziplock bags
- wooden spoon
- disposable gloves if desired
- a cutting board
- kitchen knife
- kitchen scale if desired
- a large bowl

Age:
This class is appropriate for ages 16+.

Location
This class will take place online through Zoom. Links to Zoom classes are sent out by 1pm the day of the class. If you do not receive your link, please check your spam or submit an email through our contact page.

About the teacher:
Ali is the founder and owner of Spirit and Abundance, a company that seeks to help people connect and cultivate joy, mindfulness, and gratitude in a plant-based kitchen. She is a graduate from The Culinary Institute of America with a degree in Baking and Pastry, and The School of Hotel Administration from Cornell University. During her time at Cornell, she studied Zen Buddhism and that sparked her interest and passion in veganism, mindfulness, and meditation.

For details on our class cancellation policy, parking, and more please visit our FAQs.