Fermentation is like pickling, but employs naturally-occurring Lactobacillus to preserve and enhance the taste and the enzyme content of fresh food. It is a complex biological process, but the technique is quick, and quite simple (with a few important tips).
With vegetables, a half hour of preparation sets you up with a few quarts of sauerkraut, kim-chi, sour beets, or ginger carrots, etc. This easy method of preservation has many benefits:
it is very forgiving (much easier than canning!) has room for creativity works very well with vegetables in season in New England winters (as well as summer vegetables) and (says our instructor), “forms a cornerstone of my household’s year round local diet”
Presented by Belmont Food Collaborative
the parent organization of the Belmont Farmers' Market Fee: $16 (includes ingredients and fermented foods to taste).
Instructor: Jane Hammer
For details and registration info http://belmontfood.org/projects/education/fermenting-class/