Lacto-fermentation workshop: Thurs 27th March 7:30pm

Due to my lacto-fermentation workshop on Thursday 20th March being fully booked, I will be running another identical workshop the following week  on Thursday 27th March 7:30pm. Other than the date, the details are exactly the same. For further information please click on my earlier blog post here and follow the steps stated there for securing a spot. There are a few spots left for that second workshop.

Lacto-fermentation workshop: Thurs 20th March 7:30pm

I will be running a lacto-fermentation workshop on Thursday 20 March 2014 for all who are interested in learning how to make probiotic-rich fermented foods.

We will be covering how to make:

(a) sauerkraut (b) kefir (Turkish yogurt) (c) cream cheese and whey

sauerkraut in progress

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, healthy 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.

Cost is $120 per person and includes:

• a 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 and recipes
• practical demonstration
• hands-on experience
• food tasting

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Making kefir

When

: 7:30-10:00pm (ish) Thurs 20 March 2014

Where

: 23 Kent Street, Waverley, 2024

Spaces limited to 10 only. If there are more than 10 people interested I will run another class the week after. 

RSVP:  To secure your spot you will need to:

1. text me on 0407 871 884 to confirm that there are spaces available; and 2. transfer $120 (referencing your name and ‘LF course’) into my new bank account:

Account name: star anise organic wholefoods (aust) pty ltd

BSB: 062 000 Account no: 15110110

Places will book up quickly!

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Please feel free to forward to any friends or family members.

Cancellation policy: once funds are deposited into my bank account they are non-refundable but can be transferred to another cooking class/workshop upon 48 hours notice.

Lacto-fermentation workshop: 22 August 7:30pm

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

Cost is $120 per person and includes:

• 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
• recipes
• practical demonstration
• hands-on experience
• food tasting

                                                                                      ————————————–

When: 7:30-10:30pm Thursday 22 August 2013 Where: 77a Hewlett Street, Bronte.

Spaces limited due to limited number of vegetable presses. 

RSVP:  To secure a spot contact soulla.chamberlain@me.com or 0407 871 884 and deposit $120 (referencing your name and 'LF course') into my bank account:

Account name: star anise organic wholefoods

BSB: 062 267 Account no: 10166103

————————————–

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.