Loading Shopping Cart Items...
Join Master Chef Tim Bucci CMC as he shares his knowledge on lacto-fermentation and the science behind the increasingly popular, but very old technique.
Food fermentation is the process of creating food or changing the properties of food using microbes, which increases acid or alcohol content and decreases water activity. We’ll define the most common forms of fermentation including lactic acid fermentation, which is used for making kimchi, yogurt and certain kinds of pickles, as well as highlight other common types include acetic fermentation and alcoholic fermentation. During this interactive demo, learn how to make sauerkraut, Japanese pickles, soda, fermented carrots, etc. and how to incorporate your fermented items into a dish or menu. This session will also include Q&A with the Chef, who will answer your fermentation questions live during the presentation!
Master Chef Tim Bucci, CMC