Kimchi and all cultured vegetables have been studied and proven to have many healing properties. The Journal of Medicinal Food has credited kimchi with the following benefits:Helping digestion, fighting cancer, anti-obesity, anti-constipation, colorectal health promotion, cholesterol reduction, fibrolytic effect, brain health promotion, immune promotion, skin health promotion, anti-aging properties, antioxidative properties.
With 200 strains of good bacteria, they’re a powerful food that can make a huge difference in helping you stay healthy. Donna Schwenk – Cultured Food Life
Fermentation is one of the oldest methods of preserving foods, it has been widely used in Northern European and Asian countries for centuries. The benefit of fermented food is that it contains probiotics (from pro and biota, meaning “for life”). The health benefit of eating fermented foods has been documented in medical studies worldwide – and we all want to be healthier.
This is a hands-on class. You will take home a quart of your fresh made kimchi, a fermentation cap (PicklePipe and Pickle Stone) and extensive instructions and resources. Additional fermentation supplies will be available for purchase.
What this class includes: – 1 Gallon Kombucha Jar with a spigot ($20 value) – 1 Quart of Kombucha tea with your own SCOBY – 1 pint of fresh Ginger Beer concentrate and flip-top bottle ($5 value) – Detailed written instructions along with additional recipes and resources
DATE: Tuesday, February 20, 2019
TIME: 6:30 p.m. to 8:30 p.m.
PLACE: Heritage Prairie Farm, 2N308 Brundige Road, Elburn, IL
COST: $45 per person – includes all ingredients, quart jar, pickle pipe & stone ($15 value of equipment)
BRING TO CLASS: An apron, chef knife and cutting board
PAYMENT: Registration and payment on website, click here.
You can also purchase Mary’s Wholesome Living Products in the HPF Farm Store.