Fermenting Vegetables Seminar - Time to get your gear prepared!
- 6D Living
- 5 hours ago
- 4 min read
We will begin our 6D Seminar on fermenting vegetables on Wednesday, September 2nd. This is an interactive seminar so please be sure to order the book and the fermenting supplies to be ready to make your own ferments during our seminar!
This is a 9-Week Seminar exploring the benefits of fermented foods. Using this book will read about the process & we will create the recipes together! We will also explore the facts from doctors, research and life practitioners through a variety of sources. Get ready to ferment your way to health!
For our seminar we will be primarily using the book Fermented Vegetables by Kristen K. & Christopher Shockey. This is the book you will be required to purchase for the workshop - please do so from your preferred retailer, thank you.
In addition to the book, each participant will need to order the tools of the trade. There are multiple options from which to choose and all are described in great detail in Chapter 3 - Crocks and Rocks: The Tools of the Trade.
As this is an interactive seminar, please be sure to get your tools gathered and ready for our 'interactive weeks' when we will be creating ferments together every second week, after reading and discussing the fermentation process for specific vegetables the week previous - please review the seminar's full schedule below, thank you.
READ CHAPTER THREE AS SOON AS POSSIBLE SO THAT YOU ARE READY TO CREATE WHEN WE BEGIN OUR INTERACTIVE CLASSES DURING WEEK FOUR! Chapter 3 - Crocks Rocks - The Tools of the Trade - You will need to have the proper equipment for this program.
This is an interactive program in which all participants will be creating their own ferments in their own kitchens - we will be fermenting together during weeks 4, 6 & 8 - again, please see the full seminar schedule below, thank you. You will need the equipment for our interactive classes so please be sure to read Chapter 3 as soon as possible in order to have adequate time to purchase the fermenting tools required for this seminar.
About our Fermenting Vegetables Seminar
Together we will learn all about fermentation - the process to getting it right, the benefits for our health as well as create some gorgeous ferments together every other week. We will use Fermented Vegetables as our primary book. We will also include information from doctors, other fermentation books, research into the benefits of probiotics and enjoy watching a lovely video series teaching us all about how to ferment properly, safely and efficaciously. All of these 'extra' materials will be provided for you. You only need to purchase the book Fermented Vegetables by Kirsten and Christopher Shockey.
Fermenting Vegetables Seminar Schedule
o Week 1: Introductions, goals for and questions about the workshop
o Week 2: Read Part 1 and Chapter 8 (discussion class)
o Week 3: Read Mastering Sauerkraut (discussion class)*
o Week 4: Creating Sauerkraut Together (interactive class)**
o Week 5: Read Mastering Condiment: Variations on Kraut (discussion class)*
o Week 6: Creating Condiments Together (interactive class)**
o Week 7: Read Mastering Kimchi Basics (discussion class)*
o Week 8: Creating Kimchi Together (interactive class)**
o Week 9: Recap and what we have learned and will take forward with Parts 3 & 4 of the book in our own lives and in our own kitchen! (discussion class)
*We will answer all questions and clarify how the equipment and process works to be ready for the following week when we will ALL be creating the ferment which we discuss in our respective kitchens.
**These are not simply demo classes - these are the weeks during which we will all create the ferments we discussed the previous week. Fermenting Skills and learning is often best by DOING! This is going to fun!
About the book
Since the first edition of Fermented Vegetables was published in 2014, enthusiasm for fermentation has bubbled over—in part, because of the ongoing research into the importance of gut health. Unlike other forms of food preservation, fermenting offers the benefit of boosting gut health while introducing unique flavors into ordinary dishes. Kirsten and Christopher Shockey have been at the forefront of the fermentation movement and are two of its most widely respected teachers. Fermented Vegetables has become the go-to reference for people who want to start fermenting; its broad scope, accessible recipes, and attractive package, combined with the Shockeys’ authority, are a winning combination.
The second edition of the book builds on the success of the first, with new techniques like using Japanese pickle beds and turning ferments into seasoning pastes and powders. It includes 65 new recipes; other recipes that utilize fermented foods have been revised to minimize the use of animal products and alcohol. In addition, the authors have written 8 new fruit and vegetable entries and 12 new profiles, which feature producers from around the world. All information about the science of gut health has been updated to reflect the enormous amount of research that has been done over the last decade.
Eat Live Foods! Make fermentation part of your kitchen. A classic preserving method, the process yields nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness. Master the techniques for making sauerkraut, kimchi, pickles, and fermented condiments.
Be well
Stop.Breathe.Focus.Move.Flow.
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