Fermentation has long been used to preserve food, to make it more digestible, and to increase available nutrients. Learn the basics of fermentation and how and why fermented vegetables and fruit can help you reach and maintain vibrant health. We will make basic sauerkraut and apple sauce and kick-start your ability to naturally preserve all types of vegetables and fruit. Furthermore, homemade kimchi will add some spice to the evening. As a bonus, we will learn how easy it is to make your own homemade yogurt.
DAY/DATE: Thursday, November 24, 2016
TIME: 6:00pm to 9:00pm
LOCATION: West Country Centre
INSTRUCTOR: Pam Hirtle, Graduate of the Canadian School of Natural Nutrition (C.H.N.)
- Online at email@example.com
- In-person (cash only) (Mon-Thu, 8:30am-4:00pm, #5 96 2nd Ave NW)
- DEADLINE: November 21, 2016