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Fermented Vegetables for Health, Fun and Flavor!
February 25 @ 9:00 am - 1:00 pm
Fermented foods are HOT! Learn about why they are so good for our bodies, and some simple base recipes to create your own healthy, delicious dishes.
This class will cover fermentation history, chemistry, health benefits, and fermentation methods, through lecture and hands on instruction. Students will make a variety of probiotic rich vegetable ferments, such as kim-chee, sauerkraut, chile and red onions, and dairy free water kefir. Each student will take home a jar of kraut.
Lunch will be served, and students will enjoy a tasting of vegetable ferments, dishes made from them, and seasonal varieties of sparkling water kefir.
Ferments (Demonstrated): Red onions, Jalapenos, & Water kefir
Ferments for students to make: Pickle kraut, & salsa starter
Ferments to taste: Pickle kraut, Red onions, & Salsa with chips
Water kefir flavors (subject to change): Honey (plain), Ruby grapefruit, Tamarind, Apple
As an attendee, you will be required to provide proof of full vaccination against COVID-19. For the safety of our staff and guests everyone is required to wear masks when indoors.
Please stay home if you’re experiencing any COVID-19 symptoms. Email us at [email protected] if this occurs.
For Californians you can get your digital COVID-19 Vaccine Record here.
John Littlewood is the Executive Chef at Ceres Community Project, a non-profit based in Sebastopol, Ca. Ceres teaches volunteer teenagers how to cook and sends the food they prepare to people battling serious illness.
After graduating from the California Culinary Academy, John worked in Michelin-starred restaurants and hotel barges in France, luxury hotels in the Caribbean, and taught culinary arts at Columbia College in California’s Gold Country. He has presented his recipes at The Chefs holidays at the Ahwahnee Hotel in Yosemite and the World of Flavors Conference at the Culinary Institute of America in the Napa Valley. His work has been featured in Bon Appétit and Cooking Light magazines, and his cookbook, Celebrating the Seasons at Westerbeke Ranch, was published in 2006.
John is very passionate about the flavors and health benefits of fermented foods, and loves to share them!