About this Event
Fermentation is a technique that has been used by every civilization from their outset, and the ability to work with your environment to make delicious preserved food is as important today as it was then. From improved shelf-life to digestibility and flavor development, fermentation is a useful tool in any kitchen. We will discuss the history, cultural connections, and science of lacto-fermentation before we practice with our own veggies. After producing our own lacto-ferments to take home, we will discuss other types of fermentation as well as the social and symbolic impact of the practice.
About the instructor: I’ve been working in and around food and foodservice for over a decade. Between farming, butchery, cheffing, and food writing I have been looking at the American food system from every angle I can manage. I’ve been fermenting for the past 7 years, and have built a business over the last 5 that produces unique, seasonal ferments.
Event Venue & Nearby Stays
Plant Chicago, 4459 South Marshfield Avenue, Chicago, United States
USD 17.85 to USD 28.52
