In-depth Foodways Fermentation Course: In this class, we will field questions and cover the basics of fermentation at home. Students will have the opportunity to create and take home three fermented foods. Sourcing from local ingredients, students will make a spiced and unique krautchi, lacto-fermented cucumber pickles, and a sour hot pepper mash. Fermentation has been an important skill in these mountains for thousands of years and it is important to pass on these traditions.
Highlights:
Basics of low-tech fermentation, and a lecture on fear and embracing sustainable food preservation.
