Calling all fermentation revivalists! Come explore one of the simplest and most symbiotic methods of food preservation. Our ancestors fermented foods to extend shelf life and optimize nutrition. Fermentation often makes nutrients in food more bioavailable, and produces biochemical constituents with health-promoting properties. Fermented, or cultured, foods tell us stories about different cultures from around the globe. From sauerkraut in Germany to kimchee in Korea; and don’t forget about delicious bread, cheese, beer, and wine!
Join us as we get up close and personal with the microscopic organisms believed to be both our ancestors and allies. Learn how easy and beneficial it can be to produce your own fermentations at home. Participants will get to try some locally made kombucha, kefir, kimchee, lacto-fermented ketchup, and more! We will also work hands-on to make your very own sauerkraut and hot sauce to take home.
About the Instructor:
Cara-Lee spent most of her childhood wandering the wild outdoors of Southern Africa. An Exercise Science graduate, she later went on to study at the Botanologos School of Herbal Studies. Cara strives to build relationships with local farmers and engage community interest in natural healing. She is especially passionate about creating healthy meals, traditional beverages, and craft cocktails from indigenous foods and ethically wildcrafted ingredients. She is currently pursuing her Master’s Degree in Nutrition and Integrative Health; a specialized course in therapeutic diet and whole foods cooking.