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More Lacto-Fermentation

February 3, 2013 @ 10:00 am - 12:00 pm

$45

Do you want to build upon your fermentation skills?

Are you new to fermenting and want to learn more about the amazing health benefits?

Do you just want to eat tasty food?


Lacto-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. When lacto-fermenting vegetables, we are inviting lactic acid forming bacteria to transform our fresh veggies into products like sauerkraut, kimchee, and a variety of relishes and pickled preserves. Lactic acid is a natural preservative that inhibits putrefying bacteria. These bacteria are present on all surface of all living things.


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.

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

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Join Minga Skill Building Hub in welcoming back Val Andrews for part two of our five part series all about different types of lacto-fermentation.

In this class, Val will expand upon what was learned in “Basic Lacto-Fermentation” by providing more recipes and teaching you new techniques to add these tasty and incredibly healthy food into your diet.

New to fermenting? No problem. Val has a gift of making even those who have never heard of fermentation feel comfortable and engaged in the whole process.

In this class, you will learn how to make cultured vegetable pickles, salads and juices.  For example, sauerrüben soup, ginger-carrot salad, vegetable pickles and fermented vegetable juices will be featured in this class.

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When: Sunday, February 3rd at 10:00am-12:00pm

Where: Artisanale French Country Cooking- 214 Woolwich Street, Guelph

Cost: $45 including all materials, equipment, samples and take home jars.

Minga’s mission is to make all our courses financially accessible. If you’d like to take this course and have a financial constraint, please email ami@mingaskillbuildng.ca to discuss a subsidy.

Details

Date:
February 3, 2013
Time:
10:00 am - 12:00 pm
Cost:
$45
Event Category:

Venue

Human Female Breast Milk and environmental toxins