Let me show you how to preserve the autumn harvest in this Fall Harvest Fermentation Workshop. There’s no better time to offer this class than right now when our local farms, markets and gardens are overflowing with wonderful produce. Preserving veggies the lacto-fermented way is my favorite way to preserve the harvest. While many preserving methods decrease the nutritional value in fresh vegetables, this process increases health benefits. These ferments are refrigerated, not canned in order to keep the beneficial microorganisms live and will keep up to 6 months.
Just salt and vegetables, when fermented give us so much more than the sum of their parts. They give us delicious sauerkraut, pickles, kimchi and more. Fermentation and gut health have moved to the forefront of the holistic health community and for very good reasons. They give us nourishment for our gut and as research continues to find, gives us unimaginably good things for our bodies.
This class is for those of you who have said….I want to learn to ferment, but have felt too intimidated to go it alone. I want to calm any fears you might have about this safe process, show you just how easy it is and how fun and delicious the results are.
I’m offering 2 dates to accommodate busy fall schedules, so if Saturday morning doesn’t work for you maybe Sunday will. Here are the dates and times.
Fall Harvest Fermentation Workshop 2018 Saturday, September 29 10am-11:15am $10.00 pp
Fall Harvest Fermentation Workshop 2018 Sunday, September 30 3pm-4:15pm $10.00 pp
This workshop takes place in our home and is designed to equip guests with practical skills, nutritional and product information that encourage healthy, safe and delicious fermentation. If you’re making some dietary changes and need to incorporate more vegetables and fermented foods into your diet, this class is for you. If you’ve never been to one of my classes, this is a good “sample” class. Here are some details
- I will demo 3 vegetable ferments and coconut yogurt
- we will sample all ferments
- recipes are included
- all ferments are vegan
- all ferments are gluten, soy, grain, dairy and sugar-free
- all classes take place in our north-side Spokane home
- space is limited and prepayment is required
Please e-mail me @ firstname.lastname@example.org for more details and to register. Let me know which date you’re interested in when registering.
As usual, I’m looking forward to making some good food together,