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Fermented Food Workshop

Thursday, May 8th from 7:00pm–8:30pm

Fermented Food Prep Class $25 

Andrea Cassidy, C.H.H.C., P.C.H.T.

Learn how easy & inexpensive it is to make fermented vegetables yourself…

Among the many benefits, eating fermented vegetables is known to improve digestion, help to get candida under control, and help control sugar cravings.

You’ll be taking your first batch home with you!

There is limited space. Call to reserve your place.

Andrea Cassidy is a Certified Colon Hydrotherapist and Holistic Health Counselor. Andrea received her training at the American Institute of Natural Health in Phoenix, AZ, and the Institute for Integrative Nutrition in New York City, where she has studied over 120 dietary theories. She attends conferences on longevity and natural healing regularly, and is certified by the American Association of Drugless Practitioners. 

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  • Andrea C.

    Hi Irene,
    I do not use vinegar and I add salt at the end but it is not needed to make the recipe work. I will be demonstrating this recipe tonight. Thanks for the question. Hope to see you there.:)

    May 8, 2014

  • A former member
    A former member

    I wonder if you can teach me how to ferment using no salt at all, no vinegar--I've heard I can ferment cabbage using celery juice instead, for example, but I have not tried it. I never see any salt free, whey free, dairy free, vinegar free recipes. where do you stand on this? I would consider taking the class but it depends on whether I can learn the salt free method. Where do you stand on that question?

    May 7, 2014

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