ZOOM Link to Join: 

https://us02web.zoom.us/j/84741311369

Meeting ID: 

847 4131 1369

(11 AM EST) Lacto-fermentation, a brining method for vegetables and mushrooms

Equipment and salt:

• 4 jars (you can decide the size, the amount of ingredients will depend on your jars size). For the last recipe I recommend at least  2-3 L jar, so that all the vegetables have enough space. 
• Drinking water at room temperature (not boiled), enough to fill the jars
• High-quality local salt (seasalt, Himalayan salt, Celtic salt etc.) in proportion of 1.5 Tablespoons of salt per 1 L of water
• To ferment the mushrooms, we will have to boil them first slightly, so you’ll need a pot, a stove and water to boil them. For mushrooms, you’ll need 2.5 Tablespoon of salt per 1 kg of mushrooms
• Fermentation weights for mushrooms. You can make your own weights with small glass jars, plastic bags or simply stones. We’ll discuss it during the class. 

Ingredients for ferments, the amount should be enough to fill up your jars:

1. Pumpkin + cinnamon + allspice + red chilli pepper (fresh or powder) + honey 
2. Turnip + beetroot (just a couple of slices) + whole black pepper
3. Mushrooms (chanterelle, oyster or button mushrooms) + garlic + clove + bay leaf + dried or fresh dill (optional)
4. Cauliflower + Kohlrabi + carrot + red bell pepper + turmeric powder + ginger + garlic + whole black pepper + bay leaf.

In the masterclass, we are going to focus on simple fermentation with brine, create completely different flavours and colors, learn the effect of different spices. These are just suggested flavours that I'm going to make, you are free to experiment with your own! 

(12:30 PM EST) Fermenting Vegetables Without Salt

Equipment:

• 1 jar (you can decide the size, the amount of ingredients will depend on your jars size). 
• Drinking water at room temperature (not boiled), enough to fill the jar
• A grater or a spiralizer (if not available, you also can use a sharp knife or a 
• Fermentation weights. You can make your own weights with small glass jars, plastic bags or simply stones. We’ll discuss it during the class. 

Ingredients:

• Carrots + fresh parsley + fresh ginger + mustard seeds + garlic (optional) + red chilli powder 

You can also add beets and cabbage to the same ferment -

• Celery Juice. For 1 kg of vegetables you’ll need juice from 5 celery sticks, freshly-squeezed (you can also prepare it during the class, with the help of a simple blender and a muslin cloth or a mash strainer)

If you dislike the taste of celery, you can use ½ cups of crushed seaweed of your choice, or ½ cup of whey. We’ll discuss the advantages and disadvantages of all these ingredients during the class

• Drinking/filtered water