Advance registration is required; call 973.228.8776. Fee: 35$ per person.
Fermentation of vegetables and plant matter is an ancient alchemical practice of breaking down plant cells in salt water to extract the highest form of nutrients and nourish the body with abundance of vitamins, minerals, and probiotics. In this day where germaphobia is so prevalent, most of our food is pasteurized to no end, and thus we are losing culture, and culturing practice. This makes finding truly fermented foods rare and expensive. Fortunately it is easy and safe to make fermented foods at home. This workshop will empower you with hands on experience of making your own fermented healthy foods such as sauerkraut, pickles, and kimchee at home which require no electricity and no refrigeration. We will explore the process of this art, the many ways of flavoring and using spices, ways to add fermented foods to your diet. And I will bring Ferments to try so BYOB – Bring your own bowl and utensil. We will also discuss the magic and sacredness of this ancient ritual from the Alchemical perspective, and see the healing effects of consuming these foods to grow our bacterial genome.
Dan Farella is a Forager, Herbalist, and Musician dedicated to working with Nature to further the healing of the planet and the soul. Dan teaches through Return to Nature (http://returntonature.us), which provides classes in foraging, making medicinal products from wild herbs, fire making, and survival in the wild. He also makes and sells wild herbal products, teaches music, yoga, chanting, and meditation.