Photo Essay from my Lacto-Fermentation Class
Lacto-Fermentation is an ancient fermenting technique that helps repair a stressed digestion and helps maintain a healthy one! It's easy and economical. Now is an excellent time to make sauerkraut from newly harvested cabbages.
Laura Davis, from Long Life Farm & CSA in Hopkinton, Mass, asked me if I would be willing to offer a fermentation class to her CSA shareholders. I happily accepted for many reasons, one being that I wanted to see how my commercial kitchen would transform into a teaching kitchen.
It transformed beautifully, holding 11 participants! We made sauerkraut and kim chi. Check out the photos:
Here's Laura!
Here's the kitchen transformed:
Here are the students diligently pressing cabbage into jars:
Here's the Low Salt Sauerkraut I made a few weeks before class:
And the kim chi I made...too hot for me!!!
Now, about a month later, people are opening and enjoying the fruits of our labors.
Learn this easy and ancient technique in my book:
Lacto-Fermentation Through The SeasonsA 60-page book about fermenting vegetables starting in spring right through to fall.
Purchase in PDF or Hard Copy
