Description
At this small class on food preservation, you will learn the principles of fermentation and make your very own jar of sauerkraut! Did you know most of the sauerkraut/kimchi you buy in stores is pasteurized, thus killing the helpful probiotics contained within? When you make it yourself, you will see how easy (and fun!) it is to not only capture these microbes, but also create a delicious fermented food! Emily Makrez, owner of F-Word Farm and educator on all things fermenting, farming, and foraging related, will walk you through making your own sauerkraut. You’ll get your hands in there and leave with your own jar to care for and eat! The class will consist of an explanation of the science behind lacto-fermentation so you will also leave with the knowledge and confidence to be able to safely ferment practically anything! The same principles apply for kimchi. We will touch on the benefits of lacto-fermented food and how adding these foods to our diets are a benefit to our overall health. Samples will be provided!
Emily Makrez is the owner of F-Word Farm: a place for farming, foraging and fermenting in Dracut. Her interest in food took her to Seattle to pursue a Master’s degree in nutrition at Bastyr University, but a love of New England brought her back home to start her own farm and delve deeply into the world of fermentation (lacto, koji, vinegar, & alcoholic) and foraging. Emily focuses on using every last bit of what nature provides and making it taste delicious.
