21 November 2014 Ferments

Sam’s “Cultured Cultures” class ended today at CHEC. It was essentially a cooking class, where the kids learned to make fermented vegetables such as cabbage, ginger, pickles, and beets. They also made a class cookbook and packaged samples that they’ll sell at the CHEC Winter Festival in a couple of weeks. Sam came home with lots of samples– we’re now set for Thanksgiving 🙂