While many may be familiar with how the fermentation process can produce an assortment of beverages, they may not realize it can also be used to prepare the foods that will be the focus of an upcoming Surrey series.
This winter, local residents will have the chance to discover how they can prepare an assortment of fermented food products in their own home kitchen. The four class schedule starts in early February, and Historic Stewart Farm will be the venue for the sessions.
Professional distiller and fermentation subject matter expert Kristine Hui will be the facilitator for classes that will introduce the steps for making products such as kimchi, hot sauce, kombucha and lacto-fermented fruits. The students will learn how they can be both healthful and tasty, and both beginners and experienced foodies may enjoy the experience. The all-inclusive registration fee is $194.00, and the attendees will be able to take samples home with them.
Learning some new culinary techniques may be a lot of fun, especially when it's done with a group. Comb binding may be an economical choice for producing printed recipe Books to distribute during a class, and this service will be available by Stationery printers.
This four part introduction to the art and science of fermenting foods will begin on February 6th. Each class will begin at 6:00 pm.
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Location
7561 134A Street
Surrey, BC V3W 7B3
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Phone
Hours
Closed all Statutory Holidays.
Mon: 9:00 - 5:00
Tue: 9:00 - 5:00
Wed: 9:00 - 5:00
Thu: 9:00 - 5:00
Fri: 9:00 - 5:00
Sat: Closed
Sun: Closed