Fermentation for Beginners Cooking Class
Fermentation for Beginners
with Judi Mills January 28, 2014
All ready for students to arrive.
Judi explains the process of lacto-fermentation. The class made sauerkraut, kimchi, and kombucha.
When making sauerkraut, you mix and mash the raw cabbage with sea salt, which draws the water out of the cabbage. This liquid will make a brine for the cabbage.
Judi demonstrates how to make kimchi, a traditional spicy Korean fermented dish.
A canning funnel is helpful for filling jars with veggies.
The class samples finished ferments. These were made several weeks ahead and given plenty of time to ferment to be ready for the class.
Everyone got to take home a jar of cabbage with brine, to be fermented at home, and a s.c.o.b.y. (kombucha mushroom) to make their own kombucha at home.