WORKSHOP: PROBIOTIC VEGGIES

purple_sauerkraut
Fermentation, a preservation method used for centuries all around the world, is back in vogue. And we can thank the likes of people like Sandor Katz and books like Nourishing Traditions for that. Even Michael Pollan is hopping on the bandwagon as of late. And if there are any Portlandia fans out there you already know that you can ferment anything.

Never fermented vegetables before? This workshop is a great way to learn the basics by starting with the basics – cabbage.

If you’ve never tasted fresh, real sauerkraut you are in for a treat. There is no comparison to the bagged, canned or glass container varieties you find in the store. You’ll have the option to go plain (sauerkraut) or spicy (kimchi). Add apples or carrots and whatever else I may have on hand. Plain, spicy, add-ins or no add-ins, it provides a wonderfully crunchy side dish for a variety of foods. The Basic Fermented Veggies workshop is a great way to have fun while learning a simple method to incorporate healthful foods into your diet.

WHAT’S INCLUDED:

* Make kraut flavored your way
* Learn what happens during the fermentation process
* Discuss the health benefits of fermented foods
* Enjoy tasty samples!
* Recipe cards and supplies list
* Take home a pint of your finished product

THE DETAILS:

DATE: MON, Nov 16, 2015
TIME: 6:30 – 8:00PM
LOCATION: 50 Hickory Rd, Braintree
COST: $40.00 per person

SPACE IS LIMITED TO ONLY 8 PARTICIPANTS SO REGISTER EARLY!