Intro to Live-Culture Fermentation

Sat | Jan 27, 2018 | 11A–2P

Teacher Karen Diggs

Cultures around the world have fermented vegetables for centuries. In addition to providing complex tantalizing flavors, lacto-fermented vegetables are superfoods full of vitamins, minerals, and probiotics. They strengthen immune systems, improve digestion, and increase energy. Whether your goal is homemade kimchi or olive brine for a dirty martini, you'll love this hands-on introduction to fermentation. Each participant will take home a mason jar filled with sauerkraut made in class.
class notes:
A light lunch of salad with home-baked bread (a fermented food!) will be served in class, along with a sampling of the day's other fermented delights.

Menu | Recipes

Classic Sauerkraut

Kimchi with Apples

Fermented Cauliflower & Capers

About the teacher

Karen Diggs

KAREN DIGGS is a classically-trained chef, certified nutritionist, culinary instructor, and author of Happy Foods: Over 100 Mood-Boosting Recipes. She studied at the California Culinary Academy (now Le Cordon Bleu San Francisco). After graduation, she moved to Hong Kong to work at the Mandarin Oriental Hotel, and also helped to open other restaurants there. Seven years later, Karen returned to the San Francisco Bay Area with her new culinary skills, ready for a shift from the crazy restaurant world. She enrolled at Bauman College to earn her certification in holistic nutrition.
While at Bauman, Karen got hooked on fermenting. Her fascination with traditional fermentation crocks, combined with her work as a nutritionist encouraging clients to ferment their own foods, eventually led her to an innovative idea - she realized she could shrink the large crock-moat system and adapt it to fit on top of a wide-mouth mason jar. That thought led to her invention of the Kraut Source, a small and simple home fermentation device.
Karen is also a member of the National Association of Nutritional Professionals.
Fermented food that describes Karen the best: Jun. Because she loves that it’s made from honey and it’s gentler than kombucha.
More about Karen