Enter the world of fermentation and you will discover that many popular foods are a result of fermentation including beer, wine, yogurt, soy sauce, sourdough bread, vinegar, pickles and more. Fermentation enthusiasts say fermentation can enhance the flavor, improve nutrition and digestibility. This class will focus on vegetable ferments such as pickles, kimchi, sauerkraut and more. Participants will enjoy a light meal, taste a variety of fermented foods and prepare a vegetable ferment to take home using vegetables harvested straight from Small Axe Market Gardens. Please note that this class will be held outdoors.
Chef Greg Christian is a sustainable foodservice consultant, chef, author, and entrepreneur. His company, Beyond Green Sustainable Food Partners, provides measured strategies and solutions for organizations interested in making the switch to more sustainable foodservice platforms. He has taught a series of classes on Value Added Local Foods at Lincoln Land Community College including an eight week course on Fermentation.
The class is sponsored by Illinois Stewardship Alliance, Lincoln Land Community College and Slow Food Springfield.