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Nicole has been fermenting vegetables for a decade and a half in Tennessee and seen both failures and successes. Tap into her knowledge to know what the best environment is for making ferments, how to know if something has gone wrong, what to do about molds, and how to best store ferments.

Covered in this course:
What is lacto fermentation and how does it work?
The chemical process of fermentation – in layman’s terms
Food safety related to fermentation
How to make sauerkraut – and how to adjust this approach to kimchi
How to make fermented pickles (kosher style) and how to adjust this approach for other vegetables
How to create a fermentation-friendly environment in your home
Basic equipment for fermentation
Recent innovations in fermentation vessels
How to store fermented foods
Troubleshooting problems in fermentation
Top three things that usually go wrong with ferments and why they happen
What to do about “the white scum” in your brine

Get your tickets here – https://livefree.academy/fermentation

  • Cost
  • Start Time
    September 10, 2022 - 12:00 pm
  • End Time
    September 10, 2022 - 2:00 pm