Crafting Your Own Fermented Foods – Vegan Cooking Class
Thank you for joining me for this delicious class!
Please note, this class and its contents are for your personal use only
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Special notes for this class:
Make sure to use clean jars as we want to create a healthy environment for the good, beneficial bacteria – you can run them in the dishwasher or wash them well with soap and hot water, then let them air dry.
Wash your hands well before each recipe.
Look for a cool spot in your home. If your kitchen is warm, 1-2 days on the counter is enough before transferring your jars into to the fridge.
Label your jars.
We are not canning anything in this class, so everything has to be kept in the fridge (which also means a higher nutritional value).
It is recommended (yet not necessary) to use dechlorinated water (if possible) for fermenting – if you don’t have a water filtration system, you can either leave water sitting out on your counter for 12 hours, or boil it for 20 minutes then cool it down.
Always use clean utensils each time you are enjoying your made ferments.