Fermenting Foods Workshop: How To and Why! Jackie&Gideon Graff

This is a Workshop style class. Please bring pen and paper for note taking.

People have been fermenting food since ancient times. Each culture has their own fermented drink or food. The earliest knowledge of fermented beverages dates back to eight thousand years ago from Caucasus area of Georgia, Iran, Egypt, Mexico, and Sudan. It is very recent that fermented foods have disappeared from our diet. With the advent of food preservation through canning and pasteurization, the beneficial lacto bacteria are destroyed. Now pickles and sauerkraut are made with vinegar instead of the traditional method of lacto-fermentation with salt. There are many benefits to going back to the traditional ways of our ancestors, and eating more fermented foods.

In this two hour class, you will learn to make and enjoy:

Coconut Kefir

Cultured Coconut Yogurt

Vegi Kraut

Fermented Dill Pickles

Ched R Cheese

Kale Chips

How to open and work with Young Coconuts