- April 15, 2017
9:00 am - 1:00 pm
What is Lacto-Fermentation:
The dietary needs of every historical society has had some type of lacto-fermented foods. Europeans ate/drank lacto-fermented dairy, sauerkraut, herbs, grape leaves, & root vegetables. The ancient Inuits of Alaska fermented fish & sea mammals. And in Asia it is extremely common for pickled vegetables, sauces, & kimchi to be included in every meal. It is truly an ancient and modern way to store and boost the nutrient levels in food.
The “lacto” in lacto-fermentation is speaking of a specific species of bacteria named Lactobacillus. Different strains of these bacteria are present on the surface of all plants, and especially those growing close to the ground. It is also common to the gastrointestinal tracts, mouths, and other parts of humans as well as other animal species. Lactobacillus bacteria have the innate ability to convert sugars into lactic acid. As well, lactic acid is a natural preservative that prohibits the growth of harmful bacteria. Beyond preservation, lacto-fermentation also multiplies and preserves the vitamin and enzyme levels, as well as digestibility, of fermented food. How cool is that!?
Join experienced nutrition advocate Nicole Rice to learn the basics of Lacto-fermenting so you can safely create delightful fermented dishes with or without a recipe! Each pre-registered student will take home a ferment!
Class will be part lecture and part hands on!
We would love to have space to allow all children, but we just are not staffed to do it at this time, therefore only children ages 12-17 can come for free.