This Meetup is cancelled

CANCELLED! Learn about Homemade Probiotics & Traditionally Fermented Foods! VA

  • No location was chosen

  • Sorry all - this event will no longer be taking place!

Join or login to comment.

  • Jasmine M.

    bringing my college age son

    July 28, 2013

    • Gina

      Jasmine, this class didn't receive enough registrations, so unfortunately, it can't be held. I'm about to edit it on the meet-up here. Be sure to sign up to receive my newsletter as I will always have my classes and events announced there, no matter what location. http://www.simplistic...­. The newsletter sign-up is on the left side under where it says "like what you see?"

      July 28, 2013

  • Lori M.

    Wish I could! Please do this one again!

    July 13, 2013

    • Gina

      Lori be sure to sign up to receive my newsletter as I will always have them announced there, no matter what location. http://www.simplistic...­ It's on the left side under where it says "like what you see?"

      July 26, 2013

  • Jessica H.

    Will cultures use whey or be dairy-free?

    July 26, 2013

    • Gina


      July 26, 2013

  • Jen and A.

    I don't think I can attend, unfortunately... But I did want to share a "lazy probiotics" tip that's been working very well for me! I get naturally fermented sauerkraut ("wild brine" brand usually) and as we prepare salads several days in advance, we add some of that to each. So by the time I get around to eating them, they're nicely picklish and still taste fresh and crispy. Of course, it helps that the salads have no spinach or lettuce -- all unwiltable stuff like diced celery, carrots, broccoli dust, etc. I have no idea how much it really ferments but I can tell that it's doing something, so hey, why not...

    July 11, 2013

    • Gina

      Hi Jen! Sorry you can't make it. Good comment too and Wild Brine is a great commercial brand! The fermentation happens at room temperature so it's probably "marinating" a bit in with the other veggies but it's not doing any fermenting at that point. Good thinking though and I'm sure it tastes wonderful!

      July 11, 2013

    • Jen and A.

      The salads often spend at least 12 hours at room temp, so maybe a little! Perhaps I should leave them out longer!

      July 25, 2013

  • Heidi Y.

    Fermentation is next on my to-learn list and I live in Arlington. I can't wait!

    2 · June 6, 2013

    • Gina

      Hi Heidi - make sure you register/pay directly with DC Healthy Bites to ensure your spot here http://dchealthybites...­ There is a class minimum and maximum so registration asap is important:) Thanks!

      July 13, 2013

  • Gina

    Looking forward to seeing everyone! Be sure you fully register through dc healthy bites by the registration link


    June 9, 2013

  • Mirandroid

    Have work that day.

    June 6, 2013

  • Lauren

    Excited to have a class in VA! Registered!

    1 · June 5, 2013


People in this
Meetup are also in:

Imagine having a community behind you

Get started Learn more

I decided to start Reno Motorcycle Riders Group because I wanted to be part of a group of people who enjoyed my passion... I was excited and nervous. Our group has grown by leaps and bounds. I never thought it would be this big.

Henry, started Reno Motorcycle Riders

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy