Kimchi, Kraut & More Fermented Food Workshop with Chef Emery
Presented by Billings Farm & Museum
Live on Zoom, Saturday, January 22 from 10-11:30AM
WOODSTOCK, VERMONT . . . According to scientists, fermented foods like kimchi, sauerkraut and kombucha increase the diversity of gut microbes and lead to lower levels of inflammation. It turns out these can be easy to make at home and fun too! Who knew cooking and science, coupled with cultivation and patience could produce such delicious results!
Anyone can learn to make these fermented foods with Billings Farm’s Chef Emery as she leads our next Billings Backyard Series cooking workshop, Kimchi, Kraut, and More!, on Saturday, Jan. 22. The workshop will take place live on Zoom from 10-11:30am.
In this class Chef Emery will demonstrate how to make your own sauerkraut and kimchi. She will discuss other “lacto-fermented” foods, and how they can be used in unique and delicious ways in everyday life as participants make a multi-purpose sauce using Kombucha!
This live Zoom presentation is followed by a 30-minute Q&A period. The workshop costs $15/person; $10/BF&M Member. Space is limited!
Registration is required by January 19 for participants to receive advance instructions, recipes and preparation details. Registered participants will receive a recording following the live presentation. Visit billingsfarm.org to register.
About Chef Emery
Emery Gray, Farm to Table Manager at Billings Farm & Museum and former Pastry Chef de Partie at the Woodstock Inn and Resort, had a passion for food at a very young age. Seeing the way that people connected through the growing, sharing and cooking of food, inspired her to make a career in the kitchen. She attended The Culinary Institute of America in Hyde Park, NY, earning her Associates Degree in Baking and Pastry Arts and her Bachelor’s in Business Management. Traveling the country and the world has translated into a deep appreciation for sustainability of local food systems, and all types of outdoor pursuits year-round.
Billings Backyard is a series of workshops designed to teach sustainable living skills to adult participants and is underwritten by a generous grant from the SpringRiver Private Foundation Trust. Each workshop includes hands-on demonstrations and concrete steps for incorporating these skills into everyday life. The next workshop will be:
February 26, 2022: Seed Starting & Garden Planning Like a Champ with Master Gardener Ben Pauly
Billings Farm & Museum, now in its 39th season, is open weekends Nov – Feb 10AM-4PM, and daily, 10AM-5PM April – October. Find the Special Events Calendar, daily schedules, admission pricing and membership information at billingsfarm.org.
Billings Farm & Museum is owned and operated by The Woodstock Foundation Inc., a charitable non-profit institution. Billings Farm & Museum is committed to providing educational opportunities and experiences to our visitors, whether here in Woodstock, Vermont or at home wherever you are through our online resources at Billings Farm at Home. Visit us on billingsfarm.org, and find us on Facebook at facebook.com/BillingsFarmMuseum/ and Instagram at instagram.com/billingsfarm/.
photo credit: Billings Farm & Museum