Fermentation is an age-old food preservation technique that has many benefits. Not only is an excellent way to preserve the harvest at the peak of ripeness , it is also tremendously healthy. Fermented foods are easy to digest and maintain higher levels of vitamins and enzymes than other preservation methods. Different cultures all over the world utilize this ancient technique. Come learn how to do it yourself on Sunday, June 12 from 1 – 2 p.m.
Dor Mullen will come to Terhune Orchards to demonstrate natural salt fermentation using cabbages and an assortment of herbs and vegetables from Terhune Orchards fields. You’ll learn to capture the lactobacilli that coat healthy vegetables and put them to work for you. With a little bit of salt and spice, you can make sour and crunchy vegetables such as German style sauerkraut and Korean kimchi Samples will be available for tasting and directions will be provided after the workshop via email. Cutting boards, knives and jars will be provided. This event is rain or shine. Registration is requested. Purchase tickets here.
Dorothy Mullen is the Founder of The Suppers Programs and a facilitator of numerous meetings. The Suppers program design reflects her combining of counseling models learned in a Masters in Counseling program at The College of New Jersey, her background in garden-based education, her passion for preparing delicious food, and her respect for the wisdom and longevity of the 12-step process. Prior to Suppers, Dorothy was the president of the board of the Foundation for the Advancement of Innovative Medicine in New York and a holistic health care practitioner in Princeton. To learn more visit www.dorothymullen.com or www.thesuppersprograms.org.