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Zippy Salsa: Basics of Lacto-Fermentation

Zippy Salsa is the project we’ll do in this workshop on lacto-fermentation. Prepare in advance for tomato and pepper harvests by learning to make your own lacto-fermented salsa. We know salsa adds a kick to our food, but wait till you try this salsa, infused with beneficial probiotics and fantastic flavor!

Fermenting is an age-old and universal practice for preserving foods. Not only does it preserve nutrients, fermentation breaks food down into more easily digested forms. Foods that are difficult to digest (such as cabbage, milk, or soybeans) are more readily digested once they’ve been fermented. (Think sauerkraut, kefir, and tempeh.) Eating fermented foods is an incredibly healthy practice, directly supplying your digestive tract with probiotics essential to good digestion and strong immunity.

In this workshop you’ll learn the why’s and how-to’s of fermenting. Never tasted homemade sauerkraut? Now’s your chance, because there will be samples of several L-F foods. Best of all, you will take home your very own jar of “Zippy Salsa,” which you will have made in class.

Please bring a medium sized glass bowl, and good knife for cutting tomatoes, onions and peppers, and a small cutting board. All other materials and supplies will be provided.

Instructor Catherine Lassen has always been interested in doing things from scratch, even living without electricity for certain segments of her life. She has a tried and true appreciation for the old-fashioned way of doing things, and isn’t afraid of a little purple sauerkraut juice seeping out of it’s fermentation jar. Her classes on lacto-fermentation offer a small window into her kind and compassionate approach to life, which she has shared with many on her journey as a celebrated teacher. A mother of 6, grandmother of 7, a yoga instructor, and a former homebirth midwife; she loves earthy pursuits: gardening, cooking, preserving. When she’s not puttering in the kitchen, she’s out bike-riding or ballroom dancing.

No experience necessary. For participants ages 14 and older, minimum of 4 participants, maximum of 12. Seniors (55+) receive a 20% discount off of their registration fee. Pre-registration is required.

Cost: $35

Please Note: We thank you for your RSVP on Meetup, however we will not be able to save your spot in this workshop unless you complete your registration by visiting: or calling[masked]-4406. Thank you for your understanding!

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