Fermented foods like sauerkraut, kimchi, kombucha, and kefir, preserve the life of produce, make nutrients more nutritionally available, and promote the growth of beneficial microbes in the gut. Many are easier to make than you would think!
Learn the basics, tips, and challenges, as well as a few recipes with fermenting pro’s David Kleinschrodt, Jessica Frank, and Bryan Groza. Participants will make and bring home their very own ferments. A limited number of cutting boards and knives are available for workshop attendees. If you have your own, please feel free to bring them. Please bring one or a mixture of the following vegetables to ferment during the workshop: cabbage, Chinese cabbage, red cabbage, cauliflower, carrots, rutabaga, radishes, celery, or corn.
The workshop is free and open to the public. Please RSVP to Meghan Tanner at (251) 653-1617 ext. 118 or mtanner@feedingthegulfcoast.org.
