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Easy Fermented Vegetables

ID : 22849   
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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 

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Materials Cost:


Schedule Information

Date(s) Class Days Times Location Instructor(s) Instructional Method
9/14/2019 - 9/14/2019 Weekly - Sat 10:00 AM - 12:30 PM Santa Barbara, Schott Campus  Map, Room: 27 Culinary Lab Lauren Temkin  Combo Lecture/Lab