Why make vinegar at home? It’s cheap, delicious and adds nuances of flavors to food. It is made using a “mother” so you get all the probiotic health benefits. It's a wonderful way to utilize scraps from your kitchen that would either be thrown into the garbage or the compost. And best of all... It’s easy!
In this class we will cover:
- A general overview of vinegar and vinegar-making
- Ingredients that can be used for making home-made vinegar
- Materials needed to make your own vinegar
- Step-by-step instruction and guidance in how to create your own home-made vinegar
Each participant will make a jar of vinegar in class to take home and also leave with a vinegar “mother” along with basic vinegar recipes to continue creating vinegars at home.
Please note, this class will be held outdoors due to COVID-19. Seating will be available. Please wear weather appropriate clothing, hats, and/or sunglasses.
About the Instructor
Laura Bair has been creating fermented foods for a number of years. Her culinary adventures include fermented vegetables, fermented fruit, vinegar, kombucha, kefir water/milk, vegan yogurt, and vegan “cheese.” She uses fermented and “slow-cooked” foods to add nuances of flavor and taste to her meals, harness the benefits of probiotics to promote healthy gut nutrition, and as a means to preserve food in bulk. She and her husband follow a whole-food plant based diet and reside on a 1-acre food forest/garden/orchard located between Hallam and Wrightsville. Laura holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell and she is currently pursuing her Food Safety Manager certification. Laura’s formal education is in Nursing and Education.
York, PA 17406
|Home Vinegar Making||$ 30.00|