Due to a number of requests, of I will be running a repeat of my lacto-fermentation workshops next week. I will condense my usual 2 workshops (of 2 hours each) into 1 workshop of duration 2.5-3 hours (approx).
We will be covering:
(a) sauerkraut
(b) kefir (Turkish yogurt)
(c) cream cheese and whey
Cost is $115 per person and includes: vegetable press for making sauerkraut (valued at $35 wholesale price), information, detailed handout with step by step guides, recipes, practical demonstration, hands-on experience and food tasting. (The 2 workshops are collectively usually priced at $155).
Or $80 per person if you would like to attend but not purchase a vegetable press (I only have 8 vegetable presses in total).
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When: 7:30-10:30pm Thursday 6 December
Where: 77a Hewlett Street, Bronte.
Spaces limited.
Account name: star anise organic wholefoods
BSB: 062 267
Account no: 10166103
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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 and strong immunity. 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.