Will cover lacto-fermentation of vegetables and canned foods. Both are processes of lactobacillus fermentation using either the natural lactobacillus all ready on the fresh vegetables or using whey from cultured dairy that has the lactobacillus in it. Lots of tastes, if time will talk about kombucha, kefir, and sourdough bread.
As usual, lots of tastes and starters and cloths to sell.
Next class will be Saturday, Sept. 27 at 11 am but this one will be at my home. 727 North 450 East. Same agenda as above and no fee.
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