BEGIN:VCALENDAR VERSION:2.0 PRODID:-//sebbo.net//ical-generator//EN NAME:Miami-Dade Public Library System X-WR-CALNAME:Miami-Dade Public Library System BEGIN:VEVENT UID:d248c644-941c-4282-8f7c-081381c13386 SEQUENCE:0 DTSTAMP:20260916T053716Z DTSTART;TZID=America/New_York:20231109T180000 DTEND;TZID=America/New_York:20231109T193000 SUMMARY:Online Event: Fermentation Fundamentals (Part 1 of 2) LOCATION:Pinecrest Branch\nPinecrest Branch X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Pinecrest Branch;X-APPLE-R ADIUS=10;X-TITLE=Pinecrest Branch:geo:25.6688814,-80.286817 GEO:25.6688814;-80.286817 DESCRIPTION:Fermented foods\, like yogurt\, beer\, miso\, sourdough\, and pickles\, preserve and enhance our gut microbiome. Vegan chef Ellen Kanner explores fermentation secrets and gut-boosting recipes. Join us via Zoom! Registration is required. A Zoom link will be emailed to registrants with in 24 hours of the event start time. For more information\, please contact the branch at 305-668-4571 or booke@mdpls.org. Ages 19 yrs.+ .\nhttps://m dpls.libnet.info/event/9264035 X-ALT-DESC;FMTTYPE=text/html:

November 9 - Pickled vegetables\, preserve d lemons\, plant-based yogurt

Ingredients

Non-iodized sea salt

Vegetables such as carrots\, cabbage\, cauli flower\, broccoli\, radishes\, green beans or other sturdy vegetables &nbs p\;&mdash\; preferably organic and local &mdash\; we&rsquo\;re talking far mers market fresh \;&mdash\; enough to fill a pint jar. \;Do not wash or scrub\, rinse if you want to. Their natural \;and beneficial bacteria will help the fermentation process.

Lemons &mdash\; 12 l emons\, preferably organic\, rinsed but not scrubbed

1/2 gallon fi ltered water (alternately\, 1/2 gallon tap water boiled\, cooled\, then st ored in a clean covered glass container and left to sit overnight to dechl orinate \;

Belle + Bella vegan yogurt starter

1 15-oun ce can full-fat coconut milk

ice \;

Optional

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&bull\; 1 or 2 garlic cloves
&bull\; a few fresh spri gs of your favorite herbs\, such as dill or thyme
&bull\; fresh or d ried bay leaf
&bull\; a few black peppercorns\, dried chile\, or pin ch red pepper flakes
&bull\; a thin slice or two of fresh ginger and/ or turmeric
\;
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Kitchen Tools
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me asuring spoons
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measuring cups
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chef&rsquo\;s knife
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cutting board
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saucepan
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candy or meat thermometer
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l arge mixing spoons
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2 to 4 sterilized pint Mason or Ball jars\, pre ferably wide-mouth
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clean kitchen towel
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2-4 flat-bottomed b owls like soup bowls\, to catch any drips from the vegetables
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heat proof bowl large enough to hold the saucepan
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Optional kitc hen tools:
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kitchen scale \;
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plastic lids for wide mouth jars such as these or wax paper or parchment to avoid metal lid s from corrosion
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glass weights OR fresh cabbage leaves for sealing jars and keeping vegetables submerged in brine
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airlocks for jars< /p>\n
fermentation kit with jars\, lids\, and airlock
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No vember 16 - Fermented oats\, sourdough starter from scratch\, sourdough
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Ingredients
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1 cup rolled oats or s teel cut oats (not instant)
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1 5-pound bag unbleached all-purpose f lour or whole wheat flour
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\;Non-iodized sea salt \;
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\;1/2 gallon filtered water (alternately\, 1/2 gallon tap water bo iled\, cooled\, then stored in a clean covered glass container and left to sit overnight to dechlorinate
\n
Kitchen Tools
\ n
2 to 4 sterilized pint Mason or Ball jars\, preferably wide-mouth
\ n
Clean kitchen towel \;
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2-4 flat-bottomed bowls like soup b owls\, to catch any drips from sourdough starter \;
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Measuring cups
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Small mixing spoon
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Large mixing spoon
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Kitche n scale
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Rolling pin
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Deep cast iron pot\, preferably with a lid. \;Alternatively\, a 9&rdquo\; cast iron skillet and aluminum fo ilbread bowl or other deep bowl for the bread rise
\nhttps://mdpls.libn et.info/event/9264035 URL;VALUE=URI:https://mdpls.libnet.info/event/9264035 END:VEVENT END:VCALENDAR