Back-to-Basics | Fermented and Wild Vegetable Fermentation Virtual Master Class

Description

Join me on a journey through the world of fermented and wild vegetables!

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.

Pair that with an introduction to the incredibly nutrient-dense wild plants that exist in the backyard, parks, and vacant lots all around you and you have the perfect recipe for the safest most connected, seasonal, organic, local, delicious, and nourishing approach to vegetables in your diet! And take it from me – I have foraged all over the world – there are whole meals waiting right in your own background!

This course will cover the basics of lacto-fermentation and provide an introduction to foraging by covering topics such as:

• Sourcing high-quality ingredients and essential fermentation equipment for your kitchen,
• The prehistory of our ancestral relationship with vegetables,
• The basics of lacto-fermented vegetables,
• Recipe development and execution,
• Prepping vegetables, scaling ingredients, initiating and controlling fermentation,
• Fermenting whole vegetables such as cucumbers for pickles), cut up vegetables such as cabbage for sauerkraut and kimchi, and even how to make probiotic, nourishing condiments such as fermented ketchup!
• Foraging references and how to put together a foraging pack,
• The basics of safe foraging and plant identification,
• Harvesting, transporting and preparing wild plants,
• Detoxifying wild plants,
• How to cook wild plants, develop recipes and incorporate wild plants into dishes 

This course is the only thing standing between you and the ability to transform plants from the store, farmer’s market and your own backyard into their safest, most delicious and nourishing forms for yourself and your family!

Course Details:

Through a combination of pre-recorded lessons and LIVE interactive zoom sessions each course is designed to empower you to incorporate lessons from our deep dietary past, rich and diverse traditional cultures around the world, and modern culinary techniques in your kitchens to transform basic ingredients into the safest most nutrient dense and bioavailable form possible for your families. 

Class Format:

• WEEK 1 (April 17 – 23):

  • A Pre-recorded webinar style class (view at any time during the 1st week) that covers the following:
    • Topics: Prehistory of our ancestral relationship with plants in our diet; transition from hunter-gatherer to the Agricultural/Neolithic Revolution; Basics of fermentation; Basics of foraging; Necessary equipment; Sourcing high quality ingredients,
    • Pre-recorded material and resources to give you the necessary background information to truly immerse yourself in the safest and most nourishing ways possible to include vegetables in our diet,
    • You will be expected to complete homework in-between classes.

• WEEK 2 (April 24 – April 30):

  • LIVE Basics of Lacto-Fermented Vegetables class on Monday April 26, 2021 from 7:00PM to 9:00PM EST (if you can not attend, it will be recorded so don’t worry)!
    • Topics: The basics of lacto-fermented vegetables, strategies and recipes development; Scaling and mixing Ingredients; Controlling fermentation; making a variety of fermented vegetable products including sauerkraut, kimchi, pickles, fermented roasted red peppers, fermented french fries and potato chips, fermented ketchup.
    • You will be expected to complete homework in-between classes.

• WEEK 3 (May 1 – May 7):

  • LIVE Introduction to Foraging class on Sunday May 2, 2021 from 12:00PM to 2:00PM EST (if you can not attend, it will be recorded so don’t worry)!
    • Topics: Foraging resources, the foraging kit, foraging safety, plant identification, plant harvesting, plant storage and transportation.  During this class we will virtually “go foraging” together in my backyard and around my neighborhood. 
    • You will be expected to complete homework in-between classes.

• WEEK 4 (May 8  – May 14):

  • LIVE Cooking and Preparing Wild Plants on Monday May 10, 2021 from 7:00PM to 9:00PM EST  (if you can not attend, it will be recorded so don’t worry)!
    • Topics: How to make the most of your foraged plants!  We will cover everything from plant detoxification to techniques for celebrating the unique flavors and textures of wild plants.  During this class we will detoxify a native toxic plant and transform it as well as the other plants harvested in the previous class into safe, delicious and nourishing dishes!  

* Please note ALL classes are recorded. If you are unable to attend a LIVE class, you can watch the recorded class. LIVE classes will be interactive in nature so you can cook along with me or simply follow along and then cook on your own after the class.

Included in this Course:

• Life-long access to all course materials and recorded videos, so you can watch and rewatch to refine your sourdough making skills,
• Access to the Eat Like a Human | Back-to-Basics private Facebook Group where you can post pictures, ask questions, and learn from our group as a collective whole,
• Copies of my fermentation and wild plant recipes and techniques that I have spent years perfecting and taught around the world,
• Weekly resources to help you create healthy, nutrient-dense, and delicious vegetable recipes
• Troubleshooting tips and tricks directly from me, so you can successfully incorporate fermentation and foraging into your home kitchen!

Let’s do this together and learn to eat like humans again!