On the Plate: Using Fermented Veggies as a Meal Ingredient

Tue, 10/14/2014 -
6:30pm to 9:00pm
Class Type: 
Kristen and Christopher Shockey, authors of Fermented Vegetables: Creative Recipes for Fermenting 80 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

Kirsten and Christopher will demonstrate ideas and recipes to help you see fermented produce as a “new” ingredient in cooking delicious nutrient dense meals.  Instead of being baffled by this fantastic healthy food you will go home with recipes and ideas that will make fermented vegetables your new favorite convenience food.