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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.

Course Topics

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

COVID-19 Protocol

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.

Instructor Bio

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!

Categories: Cooking Class, No Experience Necessary     

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Venue

Artisan Baking Center @ Keith Giusto Bakery Supply

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Terms & Conditions

I agree to release and hold harmless Central Milling, Keith Giusto Bakery Supply and Artisan Baking Center (hereby referred to as "ABC") and their officers, employees and agents, from and against any and all claims and/or liability for any injury suffered while I participate in an ABC cooking event/class.

I understand that my participation in this event/class is voluntary. I recognize and understand that culinary classes have inherent risks and hazards and that my participation is solely at my own risk, and that I assume full responsibility for any resulting injuries, illnesses, and damages.

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Please note that 5% of the class tuition is non-refundable in the event you need to cancel.

If you cancel with at least 3 days' notice, you will receive either a full cash refund less 5% or credit towards a future class. If you cancel with less than 3 days' notice, you will receive credit for a future class. We're sorry, no refund for classes cancelled with less than 24 hours' notice.

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