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Lacto-fermentation is one of the most important food processing technologies our ancestors ever created. Not only does it have the power to make plants safer and more nutritious, but it also enhances the flavor, aroma and texture of our food. Just think about the difference between raw cabbage and delicious, probiotic sauerkraut! Join Chef Bazile as she explains the basics of pickling and fermenting, including how to make your own delicious homemade Sauerkraut, Kimchi and Kombucha!