Chef's Table: Fermented Foods
Enjoy preserved food that is good for you. Fermented pickles and relishes can be made in small batches using canning jars and special lids. They can be enjoyed all year long. These foods contain probiotics that are good for you, and they are delicious. Will Aley and Anita Price will guide each student as they make Sauerkraut, Carrots Preserved with Ginger, and Indian Spiced Cauliflower. The class will reassemble in two weeks to taste the finished products and to produce a meal with the fermented foods. We’ll design the final menu on the first night of class, and we’ll eat hearty on the second. Then everyone will take home new cooking skills and jars of fermented foods. Register & pay online.

Monday September 30 & October 14
Fee: $50
6 hrs Section #34695 BCCC Building 8, Room 830

For more information or to register, please contact:
Continuing Education Registration & Records Clerk
Phone: 252-940-6375