WORKSHOP SUNDAY 2-5 JANE & JOHN DOUGH
For thousands of years, humans have enjoyed the flavor and health benefits of fermented foods. From Korean kimchi to German sauerkraut to kombucha and yogurt, these foods have played a significant role in our ancestral and gastronomic history. Come learn for yourself what has been lost in recent generations during this hands-on workshop!
Fermenting is a fabulous way to preserve the harvest. Any and every vegetable can be fermented, including those mustard greens you got in the CSA basket and have no idea what to do with!
Fermented foods contain billions of live beneficial bacteria (WAY more than expensive probiotics!) that are paramount to a healthy digestive tract and strong immune system. Recent research has determined that an overgrowth of unhealthy gut bacteria plays a major role in numerous autoimmune conditions including Multiple Sclerosis, Parkinson's disease, obesity, anxiety, depression, eczema and psoriasis, IBS and Crohn's, autism and a multitude of other health issues. If you're not feeling your best, chances are that your gut bacteria could use a boost! Not only does beneficial bacteria promote immune and mental health, they also improve hormone, cholesterol and energy levels.
In our class you will have the opportunity to sample various ferments while you learn how to ferment your veggies. I will provide you with recipes, knowledge and an abundance of fresh, local vegetables that you will take home in your own fermentation vessels to begin your journey. I have been fermenting my own foods for over 5 years and it has changed my life!