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Easy Fermented Vegetables

ID : 22374   
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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

Location
Schott Campus

Instructor
Lauren Temkin 

 

Notice

Please read:  You will leave class with a top notch sauerkraut filled anaerobic fermentation system. Recipes and salinity tables magnet included.

Class Cost: 

$28.00

Materials Cost:

 $15.00


Schedule Information

Date(s) Class Days Times Location Instructor(s) Instructional Method
3/2/2019 - 3/2/2019 Weekly - Sat 9:00 AM - 11:30 AM Santa Barbara, Schott Campus  Map, Room: 27 Culinary Lab Lauren Temkin  Combo Lecture/Lab

Other Class Offerings

Easy Fermented Vegetables
ID: 22097

10/06/18 - 10/06/18
Weekly - Sat
1 session

Location
Schott Campus

Instructor
Lauren Temkin