THE ART OF LACTO FERMENTATION 

When our food tasted like the soil it was grown in and there were no refrigerators to store it in, the nutrients coming from the food on our plates was the most valuable resource for our health. For this reason, virtually every society has eaten fermented foods. We know that fermented vegetables are part of the puzzle of a healthy diet for a healthy body. Not only because they keep probiotics in our bodies, but also because the changes that occur in vegetables when they are fermented make their nutrients more accessible for our bodies to absorb.

 

In recent years, nutritional science has begun to understand the loss of vitamins and minerals that occurs through the cultivation, processing, sterilization and freezing of vegetables that in their natural state provide us with so much. And, with this, we see the resurgence of food fermentation in modern cuisine. Science moves forward, and realizes the connection between our physical and mental health and the vitality of the bacterial population that lives with us.

 

In this workshop we will work together to understand how fermentation helps us, what foods we can ferment, and how the process works. We will also learn about different types of fermentation, different methods, and the time it takes to ferment our food. We will learn all this while exploring how to prepare a myriad of healthy recipes.