Have you ever heard of lacto-fermentation?
It may sound unusual, but it sure is tasty!
Extension educators Jenna Smith and Nick Frillman are partnering with the McLean County Museum of History to help you learn the basics of lacto-fermentation, a naturally occurring fermentation process that is possible with many garden vegetables. Along with the basics of lacto-fermentation, participants will learn how to make kimchi, a traditional Korean side dish made with napa cabbage, and other vegetables, and spices.
Class participants will get to take home their own jar of kimchi to ferment, pickling weights, and other fermentation supplies, along with a greater understanding of the fermentation process and health benefits of regularly eating fermented foods.
The cost of the program is $10 and registration is required. To register, click the registration button above.
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