Learn to make lacto-fermented sauerkraut and all about the benefits of fermented foods in a workshop hosted by local fermentation expert Ryan Peters from 2 to 5 p.m. on Saturday, Aug. 24, in Hilo and the following Saturday, Aug. 31, in Kona.
The classes are being offered in collaboration with the Hawaii Community College Office of Continuing Education.
“Fermentation is an age-old technique for enhancing the flavors, health benefits, and shelf life of foods. It employs beneficial bacteria ever present in our environment to transform foods and unlock nutrients, creating inexpensive sources of live enzymes and lactobacillus bacteria, which can positively impact one’s health,” explained instructor Peters.
“This workshop will focus on making vegetable ferments like crunchy sauerkraut, crispy pickled beets and pungent kim chi,” he said. “Participants will also learn about the scientific health benefits and cultural history of fermented foods from around the world.”