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March 21, 2015 @ 9:30 am - 3:30 pm$45
Learn to preserve the harvest through lacto-fermentation! Create your own natural, brine-cured, raw vegetables, such as: beets, cabbage for sauerkraut or kimchi, carrots, celeriac, cucumbers, garlic, green beans, okra, parsnip, rutabaga, sweet peas, turnips, and more; plus sourdough starters and batters from grains and beans – a huge variety of traditional raw foods that once fermented and pickled are full of lactic acid, probiotics and enzymes that promote good health!
Lacto-fermenting is the art of transforming raw vegetables into a nutrient-dense, alive, wholesome food, rich in vitamins, minerals, carotenoids (antioxidants), fiber and natural probiotics.
Live bacteria cultures known to have positive gastrointestinal effects are called Probiotics. In some cases live bacteria are killed in the commercial manufacturing process and have no probiotics’ benefit as a result. Home fermentation preserves without the use of any pressure or heat or vinegar, unlike supermarket versions of the same foods.
Using glass jars with an airlock creates an anaerobic environment that allows the ubiquitous and beneficial Lactobacilli and Bifidobacterium to proliferate, creating lactic acid which not only pickles and preserves the vegetables but also promotes the health of those that consume it.
Workshop includes hands-on instructions and ingredients to lacto ferment; delicious vegetarian, gluten-free lunch and a tour of a sustainable off-the-grid straw-bale house, organic garden, Hugel Kulture, solar dehydrator, chickens, guineas, rainwater catchment system, and both thermal and vermi-composts.
Teachers: Maria Brindle and Pat Lyles
Workshop location: Blountsville, Alabama 35031
To register: email firstname.lastname@example.org or call (205) 429-3719.
Cost: $45 for workshop – ingredients to pickle and lunch are included, plus $25 for a 1½ liter Lacto-fermenting glass jar. See jars at http://www.pickl-it.com/
This event is not hosted by ASAN. As one of ASAN’s roles is to share information and resources across our network so as to maximize all of our impact, we routinely post events that we ourselves are not hosting. If you have questions regarding this event, please contact event organizers rather than ASAN.