with Chef Karen Diggs
Different cultures from around the world have been making fermented vegetables for centuries. It is also one of the oldest methods for preserving foods. In addition to the complex and tantalizing flavors, lacto-fermented vegetables are superfoods that provide abundant vitamins, minerals, and probiotics; helping to strengthen our immune system, improve digestion, and increase energy.
Brief history of lacto-fermented foods; from Vikings to Genghis Khan to Captain Cook + health benefits (probiotics)
Basic rules for making fermented vegetables:
- How to make a brine
- Cabbage vs. other vegetables
- Anaerobic environment
- Temperature, water quality, salt, time
- Classic sauerkraut
Tasting of fermented vegetables with charcuterie plus wine and/or cocktails made from the brine of fermented vegetables.