Class 8 July 8, 2013: Lacto-fermented vegetables and drinks

“Today, Caroline Homan, from City Market, introduced our class to the process of fermentation. The substances we used for our fermentation were our fresh and healthy garden vegetables!” -Ena, BHS sophomore

As we learned from Caroline, preserving food through fermentation is the process of converting lactose found in raw foods into lactic acid, which creates nutrients, beneficial microorganisms, and more flavor. Today’s lesson commenced our week studying the 1800s and homesteading in Champlain Valley!

Captions and pictures by Ena.


To start with our thrilling activity, we got hands on with some diverse garden vegetables by cutting them up into ideal pieces to put in our fermenting jar. Some of the delicious vegetables we used were carrots, garlic, beets, peas, and cabbage! 


Meanwhile, students were invited to beat some cabbage to make it juicy for fermenting (sauerkraut). Students were intrigued by the large, wooden cabbage beater, as it was a new technique for them. As you can see, Molly is hard on the job while having fun! 


Towards the end of our intriguing day, Caroline provided us with a quick and easy demonstration on how to make lacto-fermented soda using two different methods: the whey culture, done by straining yogurt, and the ginger bug culture, done by adding chopped ginger into a clean mason jar with water and sugar.

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