Last week we announced Kitchens Resurrected: A Real Food Cooking School and we mentioned that we would be running a second class at the same time. Our second class will be on fermentation!
While the blog series has concentrated on the science of fermentation, fermentation is both a science and an art. When it comes to practical application, the art is where we need to focus.
The refrain I hear most often is, “Now that I’ve made it, what do I do with it!?!” So many moms are frustrated at putting a spoonful of sauerkraut on each plate at each meal, looking at little up-turned noses with kids bored of the same thing day after day, refusing to eat it no matter how much you tell them it’s good for them. As a mom, there’s nothing more frustrating than working to produce something that you know is uber-healthy but the kids won’t touch it.
I haven’t yet met someone who eats lacto-fermented foods that doesn’t understand they’re consuming them for probiotics, vitamins, minerals, enzymes and a whole host of benefits, but I’ve met plenty of people who quit after a while because they’re bored with the few ferments they’ve learned to make! Our class will go, step-by-step, on how to produce a very wide variety of ferments to give you a solid foundation.
Then once you have that foundation we will teach you what to do with those ferments once you’ve made them! Ferments aren’t good for your family if they won’t eat them or if they get tired of the same few things over and over again. So beyond producing kraut or water kefir, we’ll show you how to incorporate them into every meal and snack of every day. Even sneaky techniques to get them into your kids without them knowing!
We’ll first show you how to make a wide variety of ferments in our multi-media lessons. Once you’ve learned the basics, we’ll then teach you how to incorporate them into a variety of dishes so your kids will never get bored with a spoonful of sauerkraut on the plate meal after meal, again!
We’ll teach you how to make breakfasts, lunches, dinners, side dishes, snacks and desserts and much more so you can offer a wide variety of yummy foods (and even some they think are treats!) to keep the kids interested… and eating!
Every real food mama dreams of having a child ask for the most nutrient-dense foods repeatedly. You’ll love finding new recipes that your kids love and ask for again and again, and you’ll love knowing your sneaking all sorts of probiotics, vitamins and other goodies into them in a package that they love!
We’ll also show you how to make the ferments most people don’t think of when they think of lactofermentation- the ferments that aren’t vegetables! Sourdough, dosa, yogurt, sour cream, kefirs, and many more. You can incorporate the benefits of lacto-fermentation into many foods, not just vegetables.
In this class, we will cover:
- How to use and care for a fermentation vessel
- How to choose and make a brine
- How to know when your ferment is ready for storage and ready for eating
- How to make a wide variety of singular ferments, from kefirs to condiments, kraut to sourdough
- Our favorite breakfasts, lunches, dinners, side dishes, drinks, appetizers, sauces, dressings, dips, snacks and desserts made with fermented ingredients!
- And much, much more!
Our focus is to prove you with both the recipes and the tools needed to produce a wide variety of ferments that can be used daily in a wide variety of recipes. We don’t just provide recipes, we help you know how to use them in dishes so your family can enjoy the benefits of fermentation beyond just a single spoonful on the plate. This class will provide instruction in bite-sized pieces so you can ferment along, using seasonal produce.
The taste for fermentation is easier to develop when children are young. Your kids can see video of my kids helping to make and then eating these ferments. My children will encourage yours to try the new dishes and be involved in the kitchen.
Want to see a preview? This video is one of many videos offered as part of the class.
When you join our fermentation class, you will receive access to Kitchens Resurrected: A Real Food Cooking School as part of your membership! As long as you remain a member, you will receive access to every class we produce as part of the membership site. So not only can you learn fermentation and the practical application of how to get them into your kids, you can also learn the basics of cooking, including how to tell if produce is ripe and how best to peel it, how to swap out different cuts of grass-fed beef in a dish, how to cut up a chicken and many more valuable, time and money-saving techniques and know how. Both classes will begin July 23rd and will be available as part of one low, monthly fee.
Enrollment opens July 23rd with a special anniversary sale. Those on our mailing list will receive first notification and a special coupon code not available to others. Sign up for the weekly mailing list to receive notification of this sale, receive our weekly newsletter and also receive two free Menu Mailers!
For the fermentation class, will you be showing us how to make ferments based on using the Pickl-It?
Angela, I use Pickl-It and a Harsch at home, so you’ll see those being used. The kombucha needs oxygen, so it will not be done in an anaerobic environment.