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How 2: Ferment Vegetables! Fermenting Vegetables Workshop

with Contraband Ferments

Join us for virtual "How 2" workshop on fermenting with Contraband Ferments!

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation. Discover cover the basic science behind how to ferment vegetables - from sauerkraut and beets to carrots and corn. Then, try your hand at fermenting whatever vegetables you have in your kitchen while we discuss the many health benefits fermented foods can provide.  

Materials List 

Ingredients (Sauerkraut) 

• 1 cabbage (green or purple) 
• Non iodized salt 
• Optional: fresh herbs, jalapenos, garlic, onion, carrots

Ingredients Two (Ferment #) 

• 2 cups of one of the following: beets, carrots, parsnips, cauliflower, baby tomatoes
• Non iodized salt
• Optional: fresh herbs, jalapenos, garlic, onion, carrots

** We will discuss salt measurements and so forth in class 

Equipment List 
Cutting board
Knife 
Large bowl 
2 quart jars (if you can’t find quarts you can use pints or glass jars from recycling)

This event will be presented through Zoom. Registration is required. An email will be sent to registrants 24 hours before the program.

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