Fermentation For Life with Vegetables

Fermentation For Life with Vegetables

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Fermentation For Life with Vegetables

$19.99

Prepare you own perfect pickles!

There are so many vegetarian ferments from around the world. In this class we will show you how to make the perfect fermented pickles –may they be cucumber, carrots, onion, bean, or zucchini.

Fermenting vegetable literally span the globe! Learn how to:

  • Make more exotic pickles like Japanese tsukemonos pickles
  • Use pickling beds
  • Make ginger gari, 1000 sliced turnips, sitting fee cabbage
  • Experiment with a variety of quicklles (quick pickles)

Description

Some modern, high-end restaurants have stated that one of the ways to determine the quality of the food served is by their ferments. It takes time and dedication to make good ferments; as they cannot be industrialized fast food. We will show you how to do these easily in your own kitchen. Vegetable ferments span the globe, taking on the flavors of different ethnic groups. We can split these fermentations up into three loosely defined groups. It should be mentioned that several of the recipes could easily fit into more than one group, especially with ethnic variation of the same ingredients. a) Short term fermentations, usually 2 hours to 3 days; b) Medium term fermentations, usually 4 to 14 days; c) Longer term fermentations, usually taking 3 weeks to 3 months. You will be introduced to some new great flavors that will be loved by everyone. These are sure hits to be adopted by your family and friends.

  • Lesson 1: Introduction – Introduction with Q & As, the three groups of fermented vegetables.
  • Lesson 2: Pickled Carrots and Cucumbers – Learn to make different types of pickles.
  • Lesson 3: Pickling Spices, Brines, and Pickled Zucchini – Learning the tricks of making great Pickles.
  • Lesson 4: Pickles Q & A, Spice and Mustards – Exploring the various spices for pickles and recipes for mustards.
  • Lesson 5: Pickles Onions – Making some quick pickled onions.
  • Lesson 6: Pickled Beans – Recipes to make pickled beans.
  • Lesson 7: Tsukemono Basics – Introduction to the basic of tsukemono or Japanese pickles.
  • Lesson 8: The Pickling Bed – Introduction to miso pickling bed.
  • Lesson 9: Rice Bran Pickling Bed – How to make a rice bran pickling bed.
  • Lesson 10: Pickled Ginger Gari – Recipes for making Japanese pickled Ginger Gari.
  • Lesson 11: 1000 Sliced Turnips – Tsukemono favorite 1000 Sliced Turnip.
  • Lesson 12: Sitting Fee Cabbage – The making of sitting fee cabbage.
  • Lesson 13: Armame Quickle Cucumber – Making quickles cucumbers.

 


 

About your teachers:

Dr. Terry Willard: Hi there! I’m a Clin­i­cal Herbal­ist, prac­tic­ing in the city of Cal­gary Alberta since 1975. My PhD is in Health Sci­ences, and I research as a method of backing-up my present inter­ests. I have for­mu­lated thou­sands of prod­ucts for many of the top sup­ple­ment com­pa­nies in North Amer­ica, Japan and Europe.

I live on the East slope of the Rocky Moun­tains on Chi­ron Organic Herb Farm. This gives me plenty of oppor­tu­nity to work with the botan­i­cals, both as med­i­cines and as foods. I love cre­at­ing a sus­tain­able lifestyle from this environment. I travel exten­sively, working­ with local peo­ples to gath­er infor­ma­tion. This habit sat­isfies my deeply-rooted sense of adventure.

Cur­rently, I serve as the Pres­i­dent of the Alberta Asso­ci­a­tion of Herbal Prac­ti­tion­ers, past pres­i­dent of the Cana­dian Asso­ci­a­tion of Herbal Prac­ti­tion­ers, on the Cana­dian Coun­cil of Herbal­ist Asso­ci­a­tions and a pro­fes­sional mem­ber of the Amer­i­can Herbal­ist Guild. I serve on an elected three-year term for the Fed­eral Government’s NHP-PAC board to con­sult on prod­uct licens­ing by the government.

For over thirty-five years, I has been an active prac­ti­tioner and teacher, and the direc­tor of the Wild Rose Col­lege of Nat­ural Heal­ing. I am in the Cana­dian Health Food Association’s “Hall of Fame”, and am an author of twelve books. You’re invited to look at my book sec­tion; my lat­est book being: “Flower Essence: Emo­tional Alchemy and Spir­i­tual Evo­lu­tion”.

I don’t believe we are here to own, or con­quer Earth (Gaia). I feel we are a mar­riage between Mother Earth and the Human Spirit. I cel­e­brate that we are multi-dimensional Beings! Perhaps, we are but inter­fer­ence pat­terns between Earth and Human Spirit? Whether or not, there is noth­ing to take too seriously in this life.”

I look forward to seeing you on the inside of this and our other courses!

My college website is – www.wrc.net.

 

Malcolm Saunders: Creative Visionary of The Light Cellar, Malcolm Saunders is an Intuitive Chef who specializes in the Alchemy of Superfoods and Superherbs. He has an expertise and passion for creating, and teaching others how to make, many special energizing and healing creations, including raw chocolate, elixirs and fermented foods.

Malcolm’s desire is to inspire others to live and eat from a space of peace, sustainability, and consciousness by illuminating all aspects of the power of influence our food choices have on ourselves, other beings, and the planet we live on.

These and other classes are held in Calgary at the Light Cellar. For more information please visit: http://thelightcellar.ca.

 

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