The ART of FERMENTATION –
Ways To Ally With The Amazing Microbiodiversity Within And Around you
TBA, 2020, 10am – 3pm
Lacto-fermented foods have been in the spotlight in recent years as more and more research is done on the importance of the human biome. This biome which is comprised of 300 to 500 different kinds of bacteria plays an important part in digestion, immune health, metabolism, mental health, and so much more. As well as being home to these essential bacteria, the digestive tract is full of neurons that transmit information that helps you take in and process the world around you, your emotions and all those relationships of interaction that happen daily. Maintaining the health of your biome becomes so much easier when you know how to make and incorporate lacto-fermented foods into your daily diet. Fermentation is a traditional way of food preservation that not only preserves the harvest but also feeds the biome in a way that no probiotic supplement can truly replicate. In this hands on workshop we will first discuss how our microbiome affects our health and learn practices to increase our resiliency on all levels through working with our digestion. Then we will learn how to easily make lacto-fermented foods and beverages at home. We will make Kimchi, brined garlic, kombucha, herbal honey wine, and herbal sodas that are actually good for you.
There will be delicious samples and each participant will leave with a SCOBY culture to begin making their own kombucha at home.
Taught by community herbalist, Suzanna Stone.
Herbal teas will be provided at all the one day workshops. Please pack a bag lunch.
Fee for the class is $85.
Please take a moment to read our refund policy.
$25.00 non-refundable administrative fee.
Remainder returned if request is in writing (email) 7 days prior to event.
