- November 15, 2016
6:30 PM - 8:00 PM
Fermenting Veggies MADE EASY, Pre- Registration required (No Refunds)
Workshop by Andy Reed of Krazy Kraut Fermented Foods
Learn how to put up all those extra veggies from your garden or farm market
before the frost or at any time of year(!) in the ancient pre-refrigeration
technology of brine lacto-fermentation. We will learn the easy simple
basics of making raw fermented krauts. We will discuss the values of
fermented foods in our diets and learn to make a kraut full of amazing
health benefits from cancer fighting anti-oxidants, immunity enhancing
probiotic microbes, and intestinal-healing vitamins and minerals.
The Road to Health is Paved with Good Intestines!!!! And a most important
priority of healthy intestines and digestion is the regular consumption of
symbiotic microbial life in food form. Instead of canning which actually
reduces nutritional content of most vegetables learn to store veggies in
the old barrel brining method of brine lactofermentation.
In this class we will prepare veggies to ferment at home using the jar
method. This class will include one quart of kraut ready-to-ferment to take
home ($17 value)
PLEASE BRING A WIDE MOUTH QUART JAR or there will be jars for purchase if
you forget. Also their will be airlock fermentation lids for wide mouth
ball jars for purchase.
If you wish to take home more than one full quart that is possible at a
price of $12 each quart, however I will need to know in advance, so email,
call, or message me with those requests.
Andy Reed is senior owner at Krazy Kraut, a local organic worker-owned
fermented foods business. Andy is also a folk healer and acupuncturist
specializing in oncology and healing with the art of Asian food energetics.
Class fee: $45
Register at www.cityfolksfarmshop.com, by calling 614-946-5553, or by emailing
Venue: City Folk's Farm Shop
Venue Phone: 6149465553Address: