Fermenting 101

fermenting-101

This will be the most comprehensive fermentation workshop offered  this fall.
Demonstrating several methods of fermentation, Colleen will show how to create simple ferments that are not only easy to create but also delicious and family friendly. Emphasis will be on lacto-fermentation techniques using both dairy and non-dairy methods.

This dynamic workshop will cover a variety of ferments including tibicos, sodas, yogurt, kefir, kombucha, and sauerkraut, plus traditional condiments such as salsas, jams, and mustards. Find out tips on which types of vessels work best for fermenting as well as learn foolproof ways to preserve your harvest to make it more digestible and the nutrients more bio-available.

Every participant will take home samples to enjoy and inspire you to incorporate the health benefits of fermenting into your daily routines.

“The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anti-carcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine.”

Your instructor is Colleen Emery, Master Herbalist and owner of Emery Herbals and
The Apothecary in the heart of Winlaw. Colleen is a passionate proponent of traditional foods and preparation techniques as well as foundational family wellness.

To register please email vpg@rbrand.ca or call 250-226-7402