Fermenting Summer’s Bounty
Raw and lacto-fermented veggies and fruit are a welcome addition to your summer meals. Just about any fruit, veggie or combination thereof can be fermented.
Some Benefits:
– Ripe with probiotic power – great way to rebuild healthy bacteria in our systems due to overuse of antibiotics.
-According to cultured food guru, Donna Schwenk:
-Powerful stomach remedy
-Keeps immune system running strong
-Treatment for IBS
-Help lower cholesterol
We will explore fermenting using several methods:
-Salt lacto-fermentation
-Whey from kefir
-Kombucha as a starter
We will make and take home:
-1 quart of Fermented Garden Veggies
-1 pint of Spiced Kombucha Apples
All ingredients and detailed recipes included.
BONUS:
-Wide mouth quart mason jar and pint jar (value $3)
-Pickle Pipe fermentation cap (value $7)
-Additional fermentation supplies will be available purchase
DATE: Tuesday, June 10th 2018
TIME: 6:30 p.m. to 8:30 p.m.
PLACE: Heritage Prairie Farm, 2N308 Brundige Road, Elburn, IL
COST: $40 per person (Includes all ingredients, quart jar, pint jar and fermentation cap)
BRING TO CLASS:
Apron, chef knife and cutting board
PAYMENT: Registration and payment on the website, click HERE.
You can also purchase Mary’s Wholesome Living Products in the HPF Farm Store.
