Lacto-fermentation workshop: Thursday 30th May
Due to a number of requests, I will be running a repeat of my lacto-fermentation workshop on Thursday 30th May. 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
- vegetable press for making sauerkraut (valued at $35 wholesale price)
- packet of Nature's Goodness kefir probiotic culture (valued at $10)
- information based on latest scientific research
- detailed handout with step by step guides
- recipes
- practical demonstration
- hands-on experience
- food tasting
(The 2 workshops are usually priced at $165 collectively).
————————————–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.