Tuesday, October 1, 2013 - 6:15pm - 8:15pm
Course # CED022
Instructor: Caroline Homan
Date: Tuesday, October 1, 6:15-8:15 p.m.
Room: Kitchen/ 306
Preserve the harvest with lacto-fermented (non-dairy) vegetables, a low-tech way to get great nutrition and taste out of your favorite vegetables. Need some fresh ideas for all those root vegetables from your CSA share, or want to create simple and flavorful fermented vegetables that you can use as a side dish, a potluck food, or the basis for a quick and healthy meal? With a simple mason jar and lid, plus vegetables and sea salt, you can start to lacto-ferment vegetables on your countertop and have enzyme and vitamin-rich foods like ginger carrots, curried cauliflower, sauerkraut and more in just a short time. Each participant will take a jar home.