Open Air Fermenting Class & Discussion At Catawba Brewing, Presented By Meg Chamberlain Of Fermenti-Come Enjoy A Night For Fermenting!
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Join Fermenti for a demonstration and discussion designed to introduce you to the basic principles of vegetable fermentation for the home, hobby farmer/gardener, and foodie alike! We Will Discuss Creative Ways to Include A Variety Of Fermented Foods and Brines Into Your Culinary Repertoire. This Is The Ultimate “Foodie” Event! We Will Cover Everything from Salt Curing Fruits, Honey Ferments, Basic Fermentation Principles, and Creative Recipe Ideas To Add Flair To Any Culinary Function. Problem-solving techniques, creative approaches, and planning your garden with intention to ferment will all be discussed. The two basic types of vegetable fermentation, self-brining like sauerkraut and kimchi as well as, brined vegetables like pickles will be covered. You will walk away with ferment recipe ideas, culinary applications of fermented foods, and a secure understanding of how fermentation will cut your food waste, reduce food budget, and increase your nutritional value. So, join us for this demonstration at Catawba Brewing on Tuesday, October 20th from 6:00-8:00pm!
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Tickets here: https://www.eventbrite.com/e/night-out-for-fermenting-tickets-123487483387?aff=efbeventtix&fbclid=IwAR3ny8PG0mVjU5gFB4ddaMSIijHOhAufTXzuAOKEn7ifAnLoXHc8UAutX4A