One of the most important skills related to foraging and going through our current challenging times (inflation, food shortage, etc.) is to know how to preserve food.
If you are a chef or home cook, traditional food preservation techniques also allow you to explore new flavors. It’s definitely the case with lacto fermentation and during this webinar you will learn how to ferment edible wild or store-bought leafy greens for flavors, health and nutrition.
I’ll show you methods of preparing and fermenting common wild plants such as lamb’s quarter, mustard, dandelion, curly dock or wild radish. The same methods can be used with store-bought spinach, mustard, kale, bok choy and so on.
The webinar will be RECORDED. So if you can’t attend that day, you’ll still be able to watch it later. An email will be sent within 24 hours after the webinar with link and password to the recording. Check your SPAM folder if you don’t get it…sometimes it ends up there.
In this webinar your will learn:
Materials / equipment you need
Which plants can be used for this kind of lacto fermentation.
Two fermentation methods based on the type of plants you collect
Food safety - avoiding mold and other issues
Fermenting with other ingredients, not just regular salt
Creating tasty side dishes with fermented leaves
SUNDAY June 5th
Webinar will be around 2hrs and 30 mins
Limited amount of participants so register early.