sauerkraut, kimchee and kombucha workshop – make live food

Fermented foods are edible magic! Think tangy sauerkraut, creamy yogurt, earthy miso… YUM! Cultures around the world have grown to appreciate ferments for their unique taste, food preservation qualities, nutrition and inebriation! Folks were fermenting long before we cultivated the soil- it’s easy!

By encouraging the myriads of micro organisms we live with to become our kitchen partners we can co-create foods literally alive with vital deliciousness. “By eating a variety of live fermented foods, you promote diversity among microbial cultures in your body” explains Sandor Katz, author of ‘Wild Fermentation’. These microflora help “digest food into nutrients our bodies can absorb, protect us from potentially
dangerous organisms, and teach our immune system how to function” he explains.

That is mucho magic in each recipe! We will prepare the vegetable ferments Classic Sauerkraut and Spicy Kimchee and brew the sour tonic beverage ‘kombucha’!

Sign up Now! Limited space available.