Basic Fermentation Class: cabbage

Do-It-Yourself Fermentation Basics 

Learn how to make your own amazing probiotic-rich foods and get helpful information, tips and tricks about fermentation. Take this opportunity to delve deeper into the culture and flavors of fermented foods.

Click here to find out why you should learn to ferment.

Lisa combines time-honored small-batch artisan methods with modern technology by using a remarkable anaerobic fermentation system from Pickl-It. This system easily transforms a wide-variety of your favorite fruits, vegetables, condiments – even grain and dairy – into consistently tasty, nutritious “lacto-fermented”, nutrient dense food – without the worry of mold or other unwanted microbes.

In this class you will receive a mini-Pickl-it jar filled with kraut, freshly prepared by you, and a handout with detailed instructions and recipes. All recipes in this particular workshop are nondairy and gluten free.

We’ll have other fermented products for you to sample, as well as have a variety of Pickl-it jars on sale. This is a great way to see the product, to get an understanding of it’s design, and to buy it without having to pay shipping.

June 16, Thursday 6:30 to 8:30pm (Cupertino)

RSVP: You must prepay to register. Click here to go to Lisa's website where you will find the PayPal “Buy Now” button. You can pay with bank transfer, credit card or PayPal acct.

Please select YES here with our MeetUp group as well.

Cost: $65 per person
Location: Private home in Cupertino, address will be given when you sign up.
Maximum Participants: 15
Bring: Please bring your favorite chef’s knife and cutting board … apron, too, if you want.

Contact [masked] or[masked] to sign up or for more information.

Paleo Cookbooks cavemanfeast paleo-recipe-book
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