Class # 2 in this 4-part series:
Fermenting vegetables and fruits increases their nutrient value immensely, and makes plant foods more digestible for humans. With simple kitchen fermenting we harness the work of microscopic, beneficial bacteria to add B vitamins, vitamin K2, and critical enzymes to our foods. By eating a bit of fermented food each day, we replenish the microbiome in our guts and boost our immune systems. Come learn the basics, and then head home and start making your own ferments the same day!
Traditional cultures knew how to nourish themselves with real, whole foods. Only recently, in the modern world of packaged and processed convenience foods, have we lost this knowledge; simultaneously, chronic illness is reaching epidemic levels. Join Nutritional Therapist, Kendy Radasky to reclaim the foundational food preparation skills, techniques, and health of our ancestors.
In this series of 4 classes, Kendy will lead participants in the time-honored traditions of broth-making, fermentation, culturing, and sprouting, with a pinch of cultural history, digestive and immune physiology, and bacterial microbiology mixed in! Participants will get to sample all foods and leave with handouts including recipes and nutritional facts and tips.