Lacto-Fermentation with Shima Shimizu
*Class Cancellation Policy applies, please refer to the bottom of page
What is Lacto-Fermentation?
Lacto-fermentation is a specific type of fermentation that uses lactic-acid-producing bacteria to preserve foods.
When a fruit or a vegetable is lacto-fermented, it will taste sour even vinegar was not used in the recipe!
It is because the natural occurring bacteria, yeast and sometimes even molds (YES!! molds too!) break down the starches and sugars in the plant and creates lactic acid, gas and alcohol plus the amazing flavor and aroma that is irresistible.
Lacto-fermentation's "lactio" comes form the milk sugar lactose as it was first discovered in the fermentation of milk. However, you can totally have a dairy-free lacto-fermentation happen and a vegan lactic-acid is what we get from fermenting fruits and vegetable, and that is what we will be teaching in this class too.
WHAT WILL YOU LEARN?
How to make lacto-fermented cucumbers
How to make lacto-fermented jalapeno
How to make lacto-fermented tomato sauce
*THIS IS A VEGAN COOKING CLASS.
WHAT WILL YOU TAKE HOME?
3 jars of fermented food made in class
WHAT TO BRING?
- 1x Apron
- 1x Pen
Length of Class: 2.5 hours
Venue: Room A, 16F, Yiuga Factory Building, 62 Victoria Road, Kennedy Town
We will confirm your seat(s) once all fees are received. Deadline for any cancellation request is 7 days prior to the scheduled date of the event. All fees will become non-refundable after the deadline. Cancellation requests should be made in writing at least 7 days prior to the class for any refund to be processed.
*The policy applies to sign-ups within the 7-day period before the scheduled event
Inspired chef who loves working with alternative ingredients and fermentation.
Shima has been on a food and health journey since a child. Her inspiration was her parents who worked in hospitals. She has a strong desire to take charge of her own health.
When it comes to food, her motto is to be mostly plant based but to be flexible and enjoy the food and company first.