1170 Howell Mill Road, Suite P10b
Atlanta, GA 30318
7:00 p.m. Thursday, Sept. 19, 2013
Food | Wine
The process of fermenting foods is as old as humanity itself. Fermentation preserves food and makes it more nutritious, not to mention delicious. This hands-on class will provide students with the skills necessary to successfully ferment basic foods at home. The history of fermentation, the importance of helpful bacteria to the process, food safety, the variety of foods that can be fermented and a review of necessary equipment will be covered. In this two-hour class, Bedingfield will illustrate the incredible variety of tastes that can be created by encouraging the natural processes involved in fermentation. Each participant will create and take home two jars of sauerkraut; one traditional version and one made with seasonal herbs and spices.