Guest guest Posted February 15, 2011 Report Share Posted February 15, 2011 The link for my ferment class is at http://www.healthbyconnie.com/classes.cfm This class will be at the Lamb Shoppe just west of Hutchinson at 7:00 on Mon Feb 21. I will be using Pickle-Its to demonstrate lacto-fermenting foods in a truly anaerobic container. I do not use any starter cultures or whey, just traditional salt which makes for an incredible, clean tasting traditionally pickled/fermented food. There is hands on experience making saurkraut from a head of cabbage to all cut, salted and sealed in the jar. I will also go to people's homes to hold classes. Just contact me if you are interested. Lynn > > Lynn please post me some more information on your class on ferments. > My E-mail is BuckSnort@... > Thanks > Don Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2011 Report Share Posted February 15, 2011 I am interested...but Hutch is a long way for me. What do you charge to come in to a Minneapolis home? Is it per person or per house? Thanks! > > > > Lynn please post me some more information on your class on ferments. > > My E-mail is BuckSnort@ > > Thanks > > Don > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2011 Report Share Posted February 16, 2011 I would also be interested in taking this class if it were closer to the Twin Cities. Mel Olson > > > > > > Lynn please post me some more information on your class on ferments. > > > My E-mail is BuckSnort@ > > > Thanks > > > Don > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2011 Report Share Posted February 16, 2011 Lynn please post us the exact address so that we can do a map search to find the location. Have no idea were just west is or were the Lamb Shoppe is. Blessings Don ffermented foods The link for my ferment class is at http://www.healthbyconnie.com/classes.cfm This class will be at the Lamb Shoppe just west of Hutchinson at 7:00 on Mon Feb 21. I will be using Pickle-Its to demonstrate lacto-fermenting foods in a truly anaerobic container. I do not use any starter cultures or whey, just traditional salt which makes for an incredible, clean tasting traditionally pickled/fermented food. There is hands on experience making saurkraut from a head of cabbage to all cut, salted and sealed in the jar. I will also go to people's homes to hold classes. Just contact me if you are interested. Lynn > > Lynn please post me some more information on your class on ferments. > My E-mail is BuckSnort@... > Thanks > Don Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2011 Report Share Posted February 17, 2011 Lynn-- How much is this class, how long does it last, and should I have registered? I am about 1 1/2 hours south of Hutch, but would be interested in this class if I can make it work. Thanks! Heidi > > > > Lynn please post me some more information on your class on ferments. > > My E-mail is BuckSnort@ > > Thanks > > Don > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2011 Report Share Posted February 17, 2011 61231 MN Hwy 7, Hutchinson, MN 55350 320.587.6094 They are located right on Hwy 7, south side of the road, west of Hutchinson, just west of Cedar Mills. Lamb Shoppe is the state fair vendor with the wonderful grass fed gyros. > > Lynn please post us the exact address so that we can do a map search to find the location. > Have no idea were just west is or were the Lamb Shoppe is. > Blessings > Don > The link for my ferment class is at http://www.healthbyconnie.com/classes.cfm > > This class will be at the Lamb Shoppe just west of Hutchinson at 7:00 on Mon Feb 21. I will be using Pickle-Its to demonstrate lacto-fermenting foods in a truly anaerobic container. I do not use any starter cultures or whey, just traditional salt which makes for an incredible, clean tasting traditionally pickled/fermented food. There is hands on experience making saurkraut from a head of cabbage to all cut, salted and sealed in the jar. I will also go to people's homes to hold classes. Just contact me if you are interested. > Lynn > Quote Link to comment Share on other sites More sharing options...
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