Fall into fermentation with these different and delicious options. Each stand-alone class will cover a bit of microbiology to define what fermentation is and how it works so you can troubleshoot, some historical context, and then recipes and techniques for the unique ferment of the day. Take one class or a combination! You can attend in person (Portland location), or Zoom in from your kitchen. Visit emmaholder.com/fermentation for more info!
Kombucha
You could buy a $4 bottle of kombucha, or you could make your own for pennies. It's simply sweetened black or green tea with a culture added. We'll make a primary ferment in class. A secondary one will be demonstrated so you can make it at home once your primary has developed. We'll discuss kombucha's fascinating history, troubleshooting, glassware and SCOBYs (provided). This hybrid class will include the microbiology and the ferment creation.
Sauerkraut and Slaw
You’ll learn a basic tried and true sauerkraut recipe, technique and troubleshooting. Then we'll add various vegetable shapes and designs along the sides for a beautiful presentation - these make excellent gifts.
Local delicious cabbage makes ferments that last for months, and maintains flavor and nutrient content. You'll learn about the marvelous microorganisms that surround us, give us “terroir” and keep us healthy by replenishing our microbiomes. This hybrid class will include both microbiology and ferment creation.
Veggies
Fermenting vegetables preserves them, and adds nutritional value and probiotics. It's so easy - you’ll be a master in no time, fermenting all the things. Basic fermentation techniques will be demonstrated, and then you can use it on pretty much any vegetable. This hybrid class (in-person and zoom) will include both microbiology basics, troubleshooting and ferment creation.
Spring Radishes
You’ll create your own personal radish ferments ready to eat in 7-10 days. This hybrid-option class includes a science overview, fermentation techniques, and troubleshooting. Fermenting vegetables preserves and adds nutritional value and probiotics. Also, they are beautiful to behold and tasty to eat. It's so easy - you’ll be a master in no time, and then you can apply the techniques to many other vegetables.
Fermented Cucumber “Pickles"
The difference between ferments and pickles is that one is probiotic and the other isn’t. You’ll learn how to make delicious dill cucumber “pickles” (ferments) that are also microbiome-friendly. The secret to a successfully snappy fermented cucumber is in the tannins. You’ll learn about this and more in the class. The hybrid-option class includes a science overview, fermentation techniques, and troubleshooting. Your jar of cucumber “pickles” will be ready to eat in 7-10 days.