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Five Part Fermentation Series – Basic Lacto-Fermentation

January 20, 2013 @ 10:00 am - 12:00 pm


Join Minga Skill Building Hub for a 5 part hands-on series learning different types of lacto-fermentation.

Fermentation makes food more nutritious, as well as tasty.  Humanity has been fermenting food for hundreds of years as microscopic organisms transform food and extend its usefulness.

Many of your favorite foods and drinks are usually fermented. For instance: Bread, Cheese, Wine, Beer, Mead, Cider, Chocolate, Coffee, Tea, Pickles, Sauerkraut, Kimchi, Salami, Miso, Tempeh, Soy Sauce, Vinegar, Yogurt, Kefir, Kombucha.

Sally Fallon in her famous cook book, Nourishing Traditions, tells us that lacto-fermented fruits and vegetables have “numerous advantages beyond those of simple preservation”…

  • 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 acid

Val Andrews is a culinary professional bringing 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 at making her students feel confident and empowered to take these ‘hands on skills’ home and put them into practice.



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You can sign up for one or all five classes- what ever suits your fancy. You’ll receive a $25 discount if you sign up for all five courses.

Basic-Lacto Fermentation

Do you want to learn how fermenting food works and why its so healthy for you?

Would you like to roll up your sleeves and make a few different ferments?

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Val Andrews will be teaching everything you’d need to know about how to ferment foods at home. The class includes many samples, recipes and a two hands-on fermentation making session and your very own jars from the batches. Recipes will include raw Sauerkraut, Kimchi, Pickles, Fermented Salsa. These are subject to change.

Includes all materials, equipment, samples and take home jars


January 20, 2013
10:00 am - 12:00 pm
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