Saturday, December 31, 2016

Lactofermentation lessons, anyone?

You may know the process as pickling, but the technical term is lactofermentation. Whatever you call it, it helps create pickles, capers, sauerkraut, kimchi and the like. And, you can learn the process first-hand.

Chef Rob Handel will conduct a three-hour class next Saturday (January 7) at Heather Ridge Farm, and then a more intensive session March 3 through 5.

Rob Handel
On Saturday, Handel will be demonstrating the proper techniques, tools, vegetable selection, and procedure from 11 a.m. to 2 p.m. Registration, which is required, is $50 per person which includes a meal. Call: 239-6234.

In the March session, Handel will discuss and prepare a wide range of ferments, utilizing bacteria, yeasts, and molds. Other topics covered will include troubleshooting failed ferments, ways to utilize fermented foods in everyday meals, and how to construct basic fermentation equipment from common objects.

Handel is the chef at Heather Ridge Farm and its Bees Knees Café, which offers a variety of classes and special dinners year-round. The farm is located at 989 Broome Center Road in Preston Hollow, in the town of Rensselaerville, located in the southwest corner of Albany County.
• Go here to visit the Capital Region Brew Trail
• Go here to visit Dowd On Drinks
• Go here to visit Dowd's New York Wines Notebook

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