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DTSTART;TZID=America/Los_Angeles:20220708T180000
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UID:1391-1657303200-1657303200@foodisfreewashington.org
SUMMARY:Introduction to Natural Food Preservation - Episode 6 - Fermentation and Sauerkraut
DESCRIPTION:FIG University\nIntroduction to Natural Food Preservation\nEpisode 6 – Fermentation and Sauerkraut\n  \nFermenting for Foodies states\, “Sauerkraut is a good go-to for every fermentation newbie because cabbage naturally has lactic bacteria on it.”  The process is pretty easy but there are a few more things to consider besides grating\, and we’ll cover equipment and safety in our workshop. \nFermentation is one of the oldest and best ways to preserve food\, and there is a version of fermented cabbage and other vegetables in just about every country in the world. \nYou might know pickled cabbage or vegetables as: \n\nSauerkraut (Germany and Austria)\nAchaar (India)\nKimchi (Korea)\nSuan cai (China)\nAtsara (Philipinnes)\nCurtido (El Salvador)\nEncurtido (Nicaragua)\nTsukemono (Japan)\n\n\n\n\n \n\nThe classes will be taught by Master Canner\, Hal Meng\, Executive Director of the Center for Preservation Arts
URL:https://foodisfreewashington.org/event/fig-university-introduction-to-natural-food-preservation-episode-6-fermentation-and-sauerkraut/
CATEGORIES:FIG University,Food Preservation,Food Preservation
ATTACH;FMTTYPE=image/jpeg:https://foodisfreewashington.org/wp-content/uploads/2022/02/FIG-preserve-logo-1280x720-2.jpg
ORGANIZER;CN="Ursula Thompson":MAILTO:ursula@foodisfreewashington.org/
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