Make your own fermented preserves!
Wild fermentation of various foods is a hot new trend in creating good health. These foods are alive with enzymes that assist the digestive process, probiotics that help you digest food, and they will also lessen the craving for sugary foods. Join Suzanne Richmond from Funky Chicken Farm to learn about the way that food has been preserved through the ages. Think Sauerkraut, Yogurt, Cheeses, PickledVegetables, Mead, Kombucha, Pickled Onions, Water Kefir with fruit juice, Sour Dough Bread....and more! Vegetables that are sliced, grated, and slivered become zesty in just four days in a salty brine. Salt equals minerals to the body and the enzymes help allow our bodies to absorb them. These foods are easy to create in your own kitchen and it's a great way to preserve without refrigeration. Learn how and why and create a veggie blend ferment in class and you will take it home in your new Wild Ferment Jar with airlock. You will also sample preserved foods and learn about their positive impacts on health. Each student will receive a specialized Wild Fermentation jar filled with a veggie ferment and a printed copy of all class notes with recipes. Cost is $40 and includes all materials. Space is limited and pre-registration is required.
Wild Fermentation with Suzanne RichmondWednesday, October 25, 2017 6:00 PM to 8:00 PM