Probiotic foods, like yogurt, kimchi + sauerkraut
aid digestion ~ promote nutrient absorption
support the immune system ~ fight off infection
+ give us the rich, salty sour flavors we crave!
In this hands-on workshop, we make classic live, soured recipes:
sauerkraut ~ kimchi ~ slaw ~ relish
Learn to adapt standard recipes, use seasonal, local produce,
and practice food safety for home production and storage.
Enjoy tasty samples of handcrafted local and international ferments.
Bring clean, glass jars w/ lids to take samples home.
Jars need not be canning jars. Veggies + other materials provided.
REGISTRATION or QUESTIONS:
[masked] or (413)[masked].
Workshop limited to 12 participants.
About the Instructor
Elyssa Serrilli caught the fermentation “bug” serving as Kitchen Manager at Rancho Mastatal, Costa Rica. At the Ranch, they ferment just about anything ~ from sauerkraut to kimchi, yogurt to kefir, sourdough to dosas, kombucha to ginger beer, even diastic malt and vinegar. Elyssa has studied and taught at ecovillages in north and central America, spent time in community with Sandor Katz - fermentation guru of the eastern states - and discovered the best recipe for kimchi ever. Really. Elyssa is certified in food safety by the National Restaurant Association.