Carrots, Parsnips, and Beets—oh my! Rutabagas, kohlrabi and onions; horseradish, daikon and turmeric; turnips, celeriac, garlic and the list goes on. All of these winter vegetables ferment beautifully! They are also root veggies which are high in antioxidants, vitamins, and other nutrients they absorb from growing in the soil. In this hands-on class, you will taste fermented root vegetables in delicious condiments and side salads, and then make your own. Whether you are a seasoned fermenter or brand new, this class will have something for you. Step up your flavor and your healthy gut game by learning to ferment winter root vegetables. Each student will go home with a jar of your own ferment to watch bubble on the counter.
Please note that we cannot issue refunds for missed classes or cancellations that are made within 48 hours of the class.
Instructor: Kirsten Shockey
Kirsten Shockey, co-author of best selling Fermented Vegetables and forthcoming Fiery Ferments, got her start in fermenting foods with her family's farmstand food company, where they created over forty varieties of cultured vegetables and krauts. When Kirsten and her husband, Christopher, realized their passion was for the process, they chose to focus on teaching the art of fermenting vegetables. They now teach classes at their farm and host small farm workshops. Kirsten maintains their blog at ferment.works. They live on a 40-acre hillside homestead in the Applegate Valley of Southern Oregon.