15. April 2020 - 11:00 till 14:00
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Fermented Veggies : Kimchi, Sauerkraut & more | Nourished by Nature | Wednesday, 15. April 2020

Veggies are cheap and fermenting is a brilliant way to increase their nutritional value by a massive amount, as well as adding lots of gut-healing probiotics.
Fermented foods like sauerkraut and kimchi are loaded with good bacteria of exactly the kind we need, lactobacillus, the sumo wrestlers of the bacterial world.Believe me, you want these guys on your side, and loads of them, you want an army!
This is a 3-hours hands-on fun workshop, with snacks, drinks, lots of information and tasting. The workshop fee includes all ingredients and equipment.
YOU WILL LEARN: 
How to ferment:


Veggies using the dry salt method


Veggies using brining method


 How to make your own :


Seasonal sauerkraut


 Kimchi


Fermented garlic, red onion, carrot sticks


All about:


Various types of salt and the equipment required


Other uses for brine, think gut shots!


Common problems and how to avoid them


How to incorporate  Fermented veggies in your everyday meals


WHAT  YOU WILL TAKE HOME?


One  jar of your own seasonal sauerkraut  and a jar of brined veggies


A PDF document with all my favourite recipes I've been trying during years


Lots of share recipes, experiences and tips I will share with you monthly


Places are limited to 4 so get booking!

                                                             Janice from Nourished by Nature