Fun with Fermentation [F-26-19]

Join us for this fun hands-on session where each participant will make and take a quart jar to ferment and eat at home. Many traditions developed fermented vegetable staples, such as kimchi in Korea and curtido in El Salvador. The course will start with locally grown cabbage and have three flavor variations for participants to choose from that include additional vegetables and aromatic spices. Participants will learn about the ancient practice of lacto-fermentation and take inspiration to create their own at home.

Flip Filippi is the Ag & Local Food Program Leader at Cornell Cooperative Extension. She manages the shared use space, the Harvest Kitchen which is rented to food entrepreneurs, as well as used for Extension programming such as Chef Training Camp, Celebrating Local Food classes and the ever-popular food preservation workshops.

Carolyn Cook is a Master Food Preserver Volunteer, and serves as a resource in the community to provide the public with research-based information from various sources including Cornell Cooperative Extension, National Center for Home Food Preservation, and USDA.

Special Instructions:

The ingredients, supplies, aprons and jars will all be supplied by Cornell Cooperative Extension. https://stlawrence.cce.cornell.edu/harvest-kitchen

Cap: 15