Lea
rn how to make Probiotic Cultured Vegetables. These are super foods loaded with powerful probiotics and enzymes, they help you digest your food and remove pathogens, toxins and deliver more minerals and nutrients to your cells all in one spoonful of cultured veggies. Everybody knows that vegetables are good for you but when you ferment them you super charge them and make them more than they already are. Don’t can your garden produce, ferment them. No heating up your kitchen in the summer with canning. Fermenting is quick and easy and the perfect way to preserve the summer produce.
I will demonstrate how to make several cultured veggies recipes. Give you handouts for all the recipes and you will get to take home a jar of my cultured vegetables.
This is going to be a small class of only 20 people because of space. Please register early to save a spot. 913-837-8294 or email at info@foxfireherbals.com
There will be veggie culture starters my book and my new DVD for sale on how to make kefir cultured veggies and kombucha.
When: Thursday July 12th 2012
Where: Foxfire Herbals
4 S Peoria St
Louisburg, KS 66053
Time: 6:30 pm- 7:30
Cost: $15.00
Registration is required 913-837-8294 or email at info@foxfireherbals.com
Donna,
We are here with veggies, starter and jars ready to make our fermented treats but are confused as to when we combine the veggies and starter liquid. If only 1/2 cup of water is needed to dissolve, do we add additional water to make enough to fill the jars? Or mix starter mixture into the veggies and divide. May we make smaller jars less than 1 gallon and divide the starter? S.O.S. !1 Debbie and Liz in Raleigh
Yes, add additional water to fill the jar and leave a 2″ space at the top of the jar to let it ferment and expand and believe me it will. Always submerge the vegetables under water.
Add the starter to the 1/2 cup of water. Then add to the jar.
Than add more water to cover the vegetables but leave 2 inches of space at the top of the jar.
I am a newbie to fermenting vegies but anxious to learn. Please let me know when you vidio, etc. is available.
Thanks so much
It will be available this week on the 15th of May.
Donna, I am so excited, I’ll be at the class! I see your new round Weck jars, THey look awesome. What are the big round coins? Can’t wait to try more of your recipes. I’m curious, do you have a recipe for dilly green beans that you will be bringing to this class? And cherry tomatoes. I love to grow the yellow pear tomatoes, they’re my favorite of the small variety. ~ curious what’s up with the all caps and this font. Hope it changes when I hit enter, I feel like I’m yelling. lol ~ til then Happy Fermenting!
Hi Tammy, I love those weck jars. Aren’t you the one who told me about them? So glad you did. I love them. I do have a recipe for dilly beans and I will bring it to class. I also have a cherry tomato recipe in my book and on my website. I hope to see you at class it’s going to be a lot of fun.
Yes, that was me! I’m so glad I could help you find them! It’s funny how things happen, isn’t it? What is that in the one jar, the bigger round coins? Are those beets?
Those are watermelon radishes.Taste like watermelon.
When will the book and Dvd be available. this is not an on line class?
In about 2 weeks the dvd and videos will be available on my website. More videos coming each month. This is not an online class, but I am thinking of taping it and putting it online.
Yes Please. You Don’t come to the Seattle WA area, do you?
A taping of your class would be wonderful.
I would love to come to Seattle! The taping of the class will be up soon.