Fermented or cultured vegetables are easy to make and they are powerful superfoods. They help balance your gut flora, ease digestion and make your immune system stronger. We will use all kinds of vegetables and it will be a messy and fun hands-on workshop!
Fermented vegetables have been through a process of lacto-fermentation. This means that natural bacteria that are present on the vegetables feed on the sugar and starch in the food and create lactic acid. This process not only preserves the food but also creates beneficial enzymes, b-vitamins, Omega-3 fatty acids and various strains of probiotics.
Sauerkraut is known quite well, made with white cabbage. But there are lots of other exciting possibilities: to use red cabbage for example, or mix in garlic or ginger. Or to ferment carrots, parsnips, tomatoes, add spices. A favourite of mine is carrot sticks with garlic and ginger!
There will be space to make your own mixture and experiment. And you can bring your jar home.
When: Saturday 7th of July 2018 3-5 pm Still spaces available
Where: Sunshine Room, The Park Findhorn
Booking is essential and spaces are limited and on a first come, first served basis. Use the contact form below to let me know you want to book.
Please bring some clean glass jars with lids if you have them, a bit bigger than jam jar size. I will bring some as well. I made a short video to give you an idea of which jars work and which don’t work so well: here’s the link.
If you can’t make it to this class and want to be informed about my next one(s) and other workshops, please sign up for my newsletter (see side bar).