Photo Credit: theluxuryspot.com
Myra’s Kitchen, 15 W. 17th St. #3 (between 5th and 6th Avenue)
Tuesday, April 9, 2019
$34 for member, $44 for non-members
Fermentation is an age-old process of preserving foods. In this hands-on produce fermentation workshop, led my Myra Kornfeld, you will eat and learn how to quickly make your own small batch ferments, which are ready to enjoy within days.
While you sample a number of krauts, kvasses, and vegetable ferments, we’ll discuss the numerous benefits of fermented vegetables, including aiding digestion, promoting healthy gut bacteria, and boosting the immune system. We’ll also look at three of the main approaches to making these ferments, from salt solo brines; to salt and water brines; to salt, water, and whey brines. Then you’ll try these methods out for yourself. You will leave with your own one-quart jar of a tasty vegetable ferment!
Limited to 15 attendees, 3 volunteers are needed.
For more information, or to volunteer, please email: Myra@myrakornfeld.com
Directions: 1, 2, 3, 4, 5, 6, A, C to 14th Street, N or R to Union Square