Saturday mornings, 9:00am – 11:00am: Oct. 22nd, Oct. 29th, Nov. 5th, Nov. 12th
Cost: $80.00/ $70.00 CSA Member ($20 per class if you can’t make all four)
We strongly suggest that you come to the first class Oct. 22nd if possible
Learn how to transform any vegetable into a fermented delicacy! During this hands-on class, RTB’s Food Consultant and Fermentation Specialist, Laura Killingbeck, will teach you the vegetable fermentation process from beginning to end. Watch your ferments transform over the course of four weeks, and taste them all as they change.
This class is ideal if you:
- Want to improve your digestive functioning and immune system
- Are interested in eating local produce throughout the year
- Are a CSA member or gardener with more veggies than you can use at once
- Are interested in understanding the safety, science, and process of fermentation
- Are a beginner or advanced fermenter
Classes will cover fermentation science and theory, safety, equipment and seasonal planning, gut health and nutrition, vegetable sourcing, and basic and specialized fermentation methods including dry salt sauerkraut and kimchi, techniques in brining root vegetables, spices and spice blends, kvass, hot sauces and chili pastes, and fermented condiments.
Particular recipes will reflect seasonally available produce from local farms, and will be influenced by what is available in CSA shares. All vegetables will be sourced locally. Students will get to take home a sample of fermented foods, and the rest will be distributed back to local farmers.
About the Instructor –
Laura has been working with Round the Bend Farm for the last six years as a Food Systems Consultant, Vegetable Liaison, and Fermentation Specialist. She is currently the Director of Food Systems and Fermentation at Rancho Mastatal Center for Sustainability Education in Costa Rica, where she manages the production of fermented foods for restaurant and community use, and teaches the food and fermentation component of the Ranch’s Apprenticeship Program. Laura has a hand in the production of thousands of gallons of fermented vegetables, soda, herbal beer, vinegar, and yogurt each year, and works to create replicable systems for utilizing whole foods from local foodsheds on both a community and home scale. Over the last six years Laura has taught classes on food and fermentation in the United States, Costa Rica, and Nicaragua. In 2014 she completed an educational residency with fermentation author Sandor Katz. Her favorite ferments of the moment are Benoit’s Magical Beet Kvass and Shaun’s Spicy Bok Choy Kimchi.