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Event Details
Food Empowerment! Learn the basics of fermentation (brining) as a form of food preservation. Lacto-fermented foods provide numerous health benefits using lactobacillus bacteria to preserve food as opposed to vinegar. We'll discuss how fermentation works, why it's safe and succeed with small-scale fermented pickling projects at home.
In class we will cover the following master recipes along with ideas for improvising or adjusting for personal flavor preference or available vegetables:
- Kimchi
- Cultured Seasonal Veggies in a fermented brine
- Live cultured vinegars from fruit juices or scraps
Participants will each take home a recipe packet and a jar of personalized cultured veggies we create together in class.
Refreshments and samples of fermented veggies and raw vinegars will be served. Payments with check or cash are also accepted, please contact us directy through the 'contact the host' feature to pay by either of these methods.
About the instructor:
Kate Payne is an author and freelance writer, and a frequent consultant for design, decorating, cooking, and crafting publications and sites. She lives in Austin and teaches writing workshops and classes on home food preservation and other food-based instruction both privately and at culinary centers locally and across the country. Her book Hip Girl's Guide to Homemaking (HarperCollins, 2011) is available wherever books are sold. Learn more here.
When & Where
East Austin home
1174 Ridgeway Drive
Austin,
TX 78702
Sunday, February 24, 2013 from 1:00 PM to 5:00 PM (CST)
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