This past Saturday, Abby and I participated in a lacto-fermentation class taught by Dori Huenefeld. For those who do not know (including myself prior to this class), lacto-fermentation is a traditional method of preservation that has been used for years. When people hear the word “lacto” they usually think of dairy, which is not always the case. Lacto refers to the bacteria lactobacillus, which turns sugars into lactic acid.

Going into this class, I didn’t really know what to expect. I am a very picky person when it comes to food and this was something that I was not familiar with, so I was questionable about whether or not I would enjoy it. By the end of the class, I knew about the entire process of lacto-fermentation, what goes into it, and what the benefits of it are. I learned a lot and really enjoyed the class- the smell was not my favorite, though.

The first thing that we made was Kimchi. We cut up different ingredients and mixed them together. To name a few: cabbage, carrots, and garlic. We added salt and whey, and they were good to start fermenting. We also made a pineapple chutney, which was very fun and interesting to learn how to make.

Overall, I am really glad I had the opportunity to take this class. It was very fun and we were able to learn a lot about lacto-fermentation. -Elizabeth

As Elizabeth stated, this class was a great opportunity to learn more about lacto-fermentation.

Dori Huenefeld made this class fun and very informational. The amount of knowledge that she had was incredible. She truly believed in the power of fermented foods and eagerly wanted to share her knowledge with everyone.

I have to admit, I wasn’t quite sure what to expect for this class. I wasn’t shy about trying the foods but I was very surprised by the taste of kimchi. It looked like fancy coleslaw, but it didn’t taste like it!

Dori had a lot to offer. Towards the end of the class, we got the opportunity to try other things besides kimchi and pineapple chutney. Ketchup, salsa, whey, beet kvass, cream cheese (three different kinds!!) and sauerkraut were all handcrafted by Dori as well. If I could eat her ketchup with everything, I think I would! Dori is such a giving, genuine person and it was very evident throughout her whole class. -Abby

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