Ferment This! with Emma Holder
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Fall into fermentation with four 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: Kombucha is a fermented probiotic sweet tea beverage. A bottle might cost you $4 in a store, but it’s literally pennies to make. All you need are; black tea bags, sugar, a culture called a SCOBY (it’s provided) and some time. Easy, economical and delicious! Primary (plain) and secondary (flavored) fermentation techniques will be demonstrated.
Sauerkraut: Fennel, Fresh ginger, Cumin, Fiery peppers, it’s your choice! 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.
Apple/Pear Chutney & Fermented Potatoes: Fermented, tossed with olive oil and salt, and baked, they have almost a vinegary-french-fry flavor! Since this is a very simple vegetable ferment, we’ll have time to add a more complicated one; Fermented apple and pear chutney with aromatics and spices. This tangy chutney makes a great gift or to have in the fridge to add zing to a familiar meal.