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Fermentation: An Introduction for Beginners

Tressa Yellig, of Wildheart Solutions, will be teaching this class for beginners who want to understand the basics of culturing vegetables. There will be extensive lecturing in this class related to sanitation, combining flavors, preservation safety, the differences between canning and culturing, working with different cultures, choosing vessels and troubleshooting - how to know when you've done it correctly. 

We will demonstrate and make sauerkraut and sauerruben and students will take home a sample to finish at home. Students will leave with a jar of their own cultured vegetables as well as recipes to practice with. Includes the cost of a jar weight. Class fee is $85.

About our instructor:

Tressa founded Salt, Fire & Timean artisan food company in Portland, OR that specialized in therapeutic grade Bone Broths and other nutrient dense traditional foods. She is a graduate of the Natural Gourmet Institute for Health and Culinary Arts in New York, the Yerba Buena School of Herbal Medicine, and a member of the Functional Nutrition Alliance. I specialize in a variety of health supportive cooking styles, but mostly advocate a nutritional philosophy of traditional fats, sprouted grains, pastured meats, raw dairy and fermented foods. 

Earlier Event: September 12
Cookshop Afterschool (Wednesdays)
Later Event: September 15
Cookshop Cheese: Local Funk