Cook Culture: Fermented Foods

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Tuesday, February 23rd, 2016
6:00 PM to 9:00 PM

Over the centuries cultures have always included fermented foods as a means of preserving foods without refrigeration, as well as helping to predigest foods making them easier for our bodies to break down, absorb more nutrients and keep our gut bacteria healthy.

Here are some basic favorites from the fermented foods repertoire:

- Raw Live Purple Sauerkraut
- Spicy Kimchi (vegetarian)
- Ginger Green Tea Kombucha
- Coconut or Goat Milk Kefir (like a yogurt drink)
- Miso Fermented Onions
- Basic Rye Sourdough Starter

Please bring 6 -1 litre mason jars

Register for this class at Cook Culture.