Fermentation 101 Fermentation 101: The Mindful Art of Preserving Dang Near Everything

Fermentation, an ancient art that more and more people seem to be finding a passion for once again, is, in a way, something that cannot be simpler. Fermentation happens whether we want it to or not; all we can really do is set the conditions and hope for the best. Most of the comments I get about fermentation revolve around the fears and dangers of something going wrong. “What if my food sits out for too long and I get sick?” “How do I know if my ferment has gone bad?”

I get the sentiment. We’ve been taught most of our lives that fresh food left out without refrigeration has a short shelf life, that mold and bacteria are bad, and that we must cook foods to keep them safe. But the cool thing about fermentation (one of the many cool things, at least) is that it tends to make foods SAFER as it creates an acidic environment where bad bacteria struggle to survive. There is, however, a learning hump to get over. And while fear may persist when we begin any new adventure, with just a little support and guidance, you’ll be fermenting everything under the sun in no time.

In this beginner friendly class we will go over all the basics;

• Fermentation: what is it?

• Fermentation safety

• How to ferment just about anything (Plus we will ferment a variety of vegetables)

• Simple ways to add probiotic rich, fermented goodness into your daily life

• Answers to all your fermentation questions

Class Overview:

• Date & Time: April 19th, 530-7pm.

• Location: Private Residence between Boulder and Lyons on 36. (Location revealed upon sign up, email will be sent atleast few days prior to the class)

What’s Included:

• You’ll make and take a fresh jar of ready to ferment veggies.

• A communal meal with all sorts of fermented goodies, sourdough, cured meats, etc (Vegan and Vegetarian options as well).

Cost:

The cost is $65 per person, we keep the classes small at 6-8 people max so that we can really create an intimate container.