All About Beets: Sunday, January 19, 2-3:30pm Beets are highly nutritious, packed with iron, magnesium, calcium, phosphorous, vitamins A and C, niacin and even folic acid. They are delicious both cooked and raw. But have you ever tried them fermented? Lacto-fermentation makes the nutrients more bioavailable and provides beneficial bacteria to your digestive system. Pickled beets are easy to make at home and so is the refreshing beverage Beet Kvass. This hands on class will walk you through the simple steps of fermenting beets and give you a taste of the results. Free, call the co-op to register. Catherine has been fermenting in jars, bottles and crocks for over a decade. There are times when 9 or more different types of products are bubbling around her home. She loves to experiment with food and share it with anyone interested in tasting something different.