Bubble, bubble, toil and trouble…
Preserving your own food can definitely feel like magic! Using the process of fermentation, you change the flavor and character of otherwise bland items like tea or cabbage. You also increase biological activity and can extend the life of the food almost indefinitely.
In this workshop, we will sample and learn how to make three different products.
The process for Kimchi and Kraut are the same, but the ingredients and flavors are quite different. Kombucha from the store is expensive, but the process to make your own at home is so simple! Plus you can easily customize the flavor of your beverage by adjusting the ferment time or adding your favorite fruit. Raspberry is my go-to, but I also like wild blueberry, ginger, mango, cucumber…
Join us for this workshop and learn a powerful new skill that will enable you to preserve food by 2 different methods of fermentation, and enjoy the flavor and biological benefits of consuming a living food!
You will go home with:
- an awesome new skill to increase your self sufficiency
- a jar of kombucha starter with scoby to get you going
- a jar of Kimchi or Kraut (whichever you prefer) that you will finish fermenting at home.