Many of us have heard the news that fermented foods are rich in bacteria that benefit our guts and are often rich in enzymes and vitamins too.
In this workshop:
· I’ll share the benefits of culturing and consuming good bacteria
· The do’s and don’ts of making vegetable ferments safely
You get to taste a range of my homemade fermented foods, including kimchi, sauerkraut and drinks
· You’ll make your own vegetable ferment to take home
· Making Natto, rich in vitamin K2, essential for your healthy blood vessels and lungs in the fight against covid-19 (see recent Guardian article)
I’ll also show you how to make wonderful healing drinks: beetroot kvass, packed with vitamins and beneficial bacteria; and kefir, made from local raw milk or coconut milk, kefir cheese and a nut cheese. Full notes provided.
This is a hands-on workshop with demonstrations and discussion.