In this hands-on class you will learn about the process of lacto-fermentation and the wonderful benefits it imparts to your digestive system. We will cover briefly the science of it and show you the different types of fermentation vessels that you can use and the equipment that you’ll need. After we sample several different ferments, each participant will learn how to pack a quart jar with shredded cabbage and will then take it home to finish on their countertop. If one of your New Year’s goals is to eat more healthfully, this class is for you!

If you have specific dietary restrictions, please reach out to us in advance before signing up for the class at [email protected] or by calling the co-op at 515-232-4094 and speaking with Sheba Wright, Education Coordinator.

Limited substitutions can be made during the class.

Instructor

Sara Reece has a long history with food preservation and fermentation. With a background in plant science she spent many years doing cell and tissue culture for research laboratories. She got interested in the health benefits of probiotic food when, after suffering with random achy joints for years, she adopted an anti-inflammatory/high probiotic diet (close to Paleo) 7 years ago and felt amazing!  Small batch canning is another hobby that enables her to capture the summer harvest in interesting ways, a few jars at a time. By day she works at the ISU Veterinary College and by night she is a fermentologist and enjoys sharing this hobby with the the community, since it has made such a big difference in her own life. 

Date & Time

Thursday, February 6 | 5:30-7 PM