I wondered about fermenting potatoes, but they are delicious! Fermented, tossed with olive oil and salt, and baked, they have almost a vinegary, French fry flavor! Since this is a very simple vegetable ferment, we’ll have time to add a more complicated one: fermented apple and pear chutney with aromatics and spices. This tangy chutney makes a great gift or to have in the fridge to add zing to a familiar meal. (I love it on hearty bread with a sharp cheese toasted over the top). This hybrid class will include the microbiology and the ferment creation. Zoom link and materials list will be provided upon registration. FMI, contact Emma via her site at emmaholder.com/fermentation. Pre-registration is required to receive online link.
Emma Holder studied microbiology and immunology at McGill University, where she graduated with a BSc in 1991 and a masters degree in 1993. Her passion is fostering human connections and offering engaging educational opportunities to promote happy, healthy lifestyles.