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» star anise organic wholefoods

traditional wholefoods for a modern world

Lacto-fermentation workshop: 11 September 7:30pm

soullachamberlain

goat curd on cucumber slices with salmon roe I'm running another lacto-fermentation workshop next Wednesday 11 Sept 2013 for a small group of people. I am advertising to offer spots available to anyone else who might like to join us who has an interest 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, 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:

  • 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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When: 7:30-10:30pm Wed 11 Sept 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
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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.

Ellen poundin' the cabbage at kruat making workshop

Sara at kraut making workshop

Making kefir

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