Fermenting: Easy DIY Sauerkraut

Fermenting: Easy DIY Sauerkraut

Cabbage, salt, and a container—that’s all you need to make lacto-fermented sauerkraut. During a recent Community Cooks class held at The Body and Soul Healing Arts Center in Milwaukee, fermentation instructor Julie Toman explained the essentials of fermenting vegetables.

Instructor Julie Toman gets excited when talking about the benefits of fermentation.

Lacto-fermentation is a means of food preservation that’s been around for centuries. Recently, fermented foods, and some beverages, too (think kefir and kombucha), have gained momentum as a health food, largely due to the beneficial …

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Community Cooks Learn Korean Cuisine

Personal Chef Karen Gill shares her experiences in Asia and offers samples of soju to the Community Cooks group.

“Who here has tried soju?” asks Chef Karen Gill, as she pours a round of shots for the thirteen cooking students (all over 21) in her living room. “It’s about 20% ABV, made from rice.” In Korea, it’s not uncommon to walk the streets sipping on a bottle, she explains. But we stop after a modest taste and move into the kitchen, where we’re introduced to …

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