Beginning Fermentation

This is an introduction to the traditional method of lactofermentation. Samples to try and we will be making 3 different types to take home.

This introduction to lactofermentation will teach you the basic science behind the "why" and will give you the confidence on the "how" to do it in your home kitchen. Lactofermented foods are rich sources of beneficial bacteria and they are more familiar than you expect! Yogurt, kimchi, kombucha, pickles, saurkraut, and kefir are traditional foods that societies all over the globe have enjoyed for millennia. When done right, fermentation of food helps with nutrient absorption, vitamin synthesis, breaking down proteins, alkalizing pH, boosting immunity, supporting hormones, as well as healthy digestion. Fermented foods are also a principal ingredient to an effective gut health protocol. This class is taught by a certified Gut & Psychology coach A variety of fermented food samples will be available to taste. 10:00-10:30 Introduction to lactofermented foods 10:30-11:00 Demonstration 11:00-12:00 Workshopping, sampling **Participants need to bring 2 quart sized jars with lids, cutting board, large mixing bowl, veggie knife, and a curiosity to learn!