I have been approached by a group of people to run a lacto-fermentation workshop on 22 August 2013. I am advertising to offer spots available to anyone else who might like to join us who wants to learn how to make probitic-rich fermented /cultured foods.
We will be covering how to make:
(a) sauerkraut (b) kefir (Turkish yogurt) (c) cream cheese and whey
- vegetable press for making sauerkraut (valued at $35 wholesale price)
- packet of Nature’s Goodness kefir probiotic culture (valued at $10)
- information based on the latest scientific research
- detailed handout with step by step guides
- practical demonstration
- hands-on experience
- food tasting
Please feel free to forward to any friends or family members.
Lacto-fermented foods like sauerkraut, kefir and goats curd are high in beneficial bacterial and enzymes which aid in establishing healthy gut flora – essential for healthy digestion, strong immunity, weight range, metabolism, stable mood and brain function. We will cover what fermentation is, the interaction of pathogens (harmful/unfriendly bacteria) and probiotics (good/friendly bacteria), and the numerous health benefits of probiotics that are found in home-made fermented foods that have served traditional cultures for millennia. For more information on the benefits of lacto-fermented foods and what I will cover in my workshop refer to one my earlier blogs here.