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Easy Fermented Vegetables

ID : 22129   
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ClassGraphic In pre-refrigeration days, fermentation was used to extend the life of perishables; today it is used to imbue foods with health benefits and flavor. Join us to learn how to add probiotics to a wide variety of vegetables, including carrots, onions, beets and green beans. You’ll learn recipes and tricks to make simple meals more delicious using fermented vegetables, enjoy a group lunch made with our in-class products, and finally take home your own creations. 


Class Details

1 Sessions
Weekly - Sat

Schott Campus

Lauren Temkin 

Class Cost: 


Materials Cost:


Schedule Information

Date(s) Class Days Times Location Instructor(s)
6/23/2018 - 6/23/2018 Weekly - Sat 9:00 AM - 11:30 AM Santa Barbara, Schott Campus  Map, Room: 23 Lauren Temkin