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Good Gut Bugs: Basics of Lacto-Fermentation

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July 2013 003"Eating fermented foods is an incredibly healthy practice, directly supplying your digestive tract with living cultures essential to breaking down food and assimilating nutrients." --Sandor Katz, Wild Fermentation
Find out why eating lacto-fermented foods is so good for you, and learn how to turn ordinary vegetables and fruits into probiotic powerhouses. In this workshop we'll make applesauce (yes--your kids will eat it!) and each participant will take a jar home to finish the fermentation process. Recipes for other projects, like sauerkraut, salsa, apricot butter, and asparagus will be included, along with samples of those foods.

Instructor Catherine Lassen has always been interested in doing things from scratch, even living without electricity for certain segments of her life.  She has a tried and true appreciation for the old-fashioned way of doing things, and isn't afraid of a little purple sauerkraut juice seeping out of it's fermentation jar.  Her classes on lacto-fermentation offer a small window into her kind and compassionate approach to life, which she has shared with many on her journey as a celebrated teacher.

No experience necessary.  All materials provided.  For participants 14 and older, minimum of 4 participants, pre-registration required.  Due to kitchen logistics, if minimum number of registrants is not reached by Saturday, September 21st, this workshop will be cancelled and rescheduled for another season.  Thank you for your understanding.

Saturday, September 28th 10-11:30am

We are sorry but registration for this event is now closed.

Please contact us if you would like to know if spaces are still available.