Beet Kvass | Pākaraka Permaculture

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Pākaraka Permaculture Ferment & Pickle Online Course

Introduction to the Course

Nau mai, Haere Mai | Welcome
Introductions

Introduction to Lacto-Fermentation

Overview of Lacto-Fermentation and Pickling
Necessary Equipment for Fermentation
Health and Safety Considerations
Labelling
Suppliers

Vegetables in Brine

Basic Brine
Whole Radishes in Brine
Carrot Stickes
Dill Cucumbers
Beet Kvass
Fermented Chilli

Pickles

Vinegar Brine
Pickled Green Beans
Pickled Vegetables Middle Eastern Mix
Pickled Capsicums
Turnips Iraqi-style
Pickled Onions
Pickled Olives
Canning Pickles

The Sauerkraut Method

Sauerkraut
Amba Kraut
Krauchi

Lacto Fermented Dairy

Yoghurt
Labneh
Dairy-Free Yoghurt

Live Sessions

Live Sessions Recording
General Q&A

End of Course Notes

Tips and Tricks for Fermenting Success
Reflection and Closing Thoughts

Teach online with

Beet Kvass

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