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This Meetup is cancelled

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

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

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  • 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

      BOTH!

      July 26, 2013

  • A former member
    A former member

    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

    • A former member
      A former member

      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 http://dchealthybites.com/events/homemade_probiotics_workshop/

    Thanks!

    June 9, 2013

  • Mirandroid

    Have work that day.

    June 6, 2013

  • Lauren

    Excited to have a class in VA! Registered!

    1 · June 5, 2013

Cancelled

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