CLASS INCLUDES 2 litre ANAEROBIC EQUIPMENT & JARS filled with 1.5-2kg sauerkrauts plus two other vegetable ferments
Lacto fermentation or Lactic acid fermentation is a process of transforming raw food material (cabbages, beetroot etc) into nutritious delicious food by way of using ‘wild’ fermentation without the addition of specific culture. Humans have been known to ferment food to create delicious food to make them healthy and extend the lifespan of food eg. Sauerkraut, salted cod, kimchi, fish sauce etc. This fermentation class will teach you various ways to ferment various seasonal vegetables as well as seaweeds, eggs etc. Four different method of fermenting will be taught including anaerobic and salt-less method.