We know that the average family of 4 is throwing out upwards of $2,000 worth of food annually. Much of this wasted food can be used in recipes that lend themselves preserving food scraps.
Fermentation is one of these methods and one of the oldest methods for preserving foods. It provides vitamins and probiotics, and strengthens our immune and digestive systems. In addition, pickled and fermented products can be expensive. You can recreate them at home at a fraction of the cost of the store-bought product.
Chef Alison Mountford invites you into her kitchen to learn the fermentation tools and techniques to make your own sauerkraut and kimchi from food scraps. As she guides you in the process, step-by-step, she will discuss the environmental catastrophe that is food waste and ways you can contribute to the solution in your own kitchen.
Everyone will leave the class with a basic understanding of safe fermentation practices, a bottle or two of sauerkraut and kimchee that you have made yourself and an action plan to create a zero waste kitchen.
Chef Alison Mountford is the founder of Ends + Stems, a meal planning service with the goal of creating meals that have a meaningful impact on your life and your planet. A graduate of the San Francisco Culinary Institute, Chef Alison is passionate about helping others reduce their food waste by sharing meal planning, shopping, cooking and storing techniques.
Become an Ecology Center member and you will receive a discount on registration and enjoy continued membership benefits including store and event discounts!