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Fermenting Sauerkraut and Kimchee
June 14, 2015 @ 10:00 am - 2:00 pm$55
Humans have been fermenting food for hundreds of years. Microscopic organisms transform food to extend its usefulness. Fermentation makes food more nutritious and tasty.
Many of your favourite foods and drinks are fermented, including bread, cheese, wine, beer, mead, cider, chocolate, coffee, tea, pickles, sauerkraut, kimchi, salami, miso, tempeh, soy sauce, vinegar, yogurt, kefir, and kombucha.
Sally Fallon, in her famous cookbook, Nourishing Traditions, says that lacto-fermented fruits and vegetables have “numerous advantages beyond those of simple preservation”. These include:
- enhanced digestibility
- increased vitamin levels
- numerous helpful enzymes
- antibiotic and anti-carcinogenic substances
- lactic acid which promotes the growth of healthy flora throughout the intestine
- hydrogen peroxide and small amounts of benzoic acidThis workshop will explore:
- the history and uses of these amazing super foods
- how to properly prepare ferments in a hands-on method
- any mistakes you could make (not many)
- hands-on experience
- a finished product to take home
- recipes and notes.
- samples of The Harvest Pantry ferments
Note: This is a hands on workshop. Please prepare to get your hands dirty.
When: Sunday, June 14th, 10am-2pm
Where: Wellington County Museum and Archives – 0536 Wellington Road 18, Elora, ON N1M 2W3
Cost: $55, includes hands-on experience, finished product to take home, recipes, notes, and samples.
To Bring: Apron
In partnership with Wellington County Museum & Archives
Val Andrews is a culinary professional who brings over 25 years experience to her art. She has worked as a food service manager, culinary instructor, recipe developer, caterer and farmers market stall operator. She is dedicated to the use of local, organic ingredients and creating a dining experience that is not only delicious, but health-giving and memorable. For Val, good food, whether you are growing it, preparing it or eating it, is the foundation for forging strong joyful relationships and building community. Val has been preserving and fermenting foods since her childhood. She has a unique gift for making her students feel confident and empowered to take these hands-on skills home and put them into practice.
- Minga will provide a 100% refund for workshops cancelled by Minga.
- If a registrant cancels a workshop with more than 48 hours notice, a 100% refund will be issued.
- If a registrant cancels with less than 48 hours notice or does not show up, no refund will be issued.
- The above policies apply for pre-registered workshops. Refunds or credits will not be issued for a missed class.