Fermentation Fervor: An Intensive

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Fermentation Fervor: An Intensive
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Fermentation Fervor: An Intensive says
Learn about the ferments highlighted in Fermentation Fridays (plus a few bonuses) in an all-day intensive format. We'll cover six homemade ferments and a lunch (highlighting the items we'll make) is provided. Don't miss this specially priced class that values at $175 for only $100 if you register by the early bird date of June 21st! (Still a great deal at $150 tuition thereafter)
AM Session: 10am - 12pm
Kraut-chi:Become a master at the classic vegetable ferments - sauerkraut and kim chi! It's not the canned, bland kraut you've seen at the store, and kim chi just might become your new favorite condiment.
Tempeh: Learn to make the fermented delight loved by vegans and carnivores alike - tempeh! Store-bought tempeh will never taste the same again once you see how easy and delicious it is to make yourself. We'll discuss the tempeh-making process, demonstrate it in class and taste fresh tempeh. Soy-free tempeh is easy and delicious.
Sourdough Bread: We may not be in San Francisco, but you can learn how to make real sourdough by enticing our wild Central Florida yeasts. We'll go over the intriguing American history of this ferment, experiment with flavors and a variety of recipes to pack a new flavor punch in your homemade breads and pizza crusts. Gluten free recipes too!
Lunch: 12pm - 2pm
Vegan Tempeh Sourdough Reuben
Fresh Green Salad with a homemade dressing
PM Session: 2pm - 5pm
Ginger Beer: Real fermented ginger beer is a bubbly, refreshing and delicious soda beverage originating from Jamaica.
Water Kefir: Extremely versatile in flavor, depending on your choice of fruit, water kefir is another refreshing bubbly probiotic soda you can make at home.
Jun: If you like kombucha, try this version made with green tea and honey!

Malory Foster's passion and professional focus is on preventive health through whole foods and wellbeing. She has a fervor for fermented foods and drinks! After experiencing two food fermentation apprenticeships with renowned fermentation author, Sandor Katz, she is excited to share her passion for fermentation! She is a registered dietitian nutritionist living in Sarasota, FL working as a Public Health Nutritionist for the Women, Infants and Children (WIC) program, where she enjoys teaching and learning from parents in regards to healthy eating. Learn more at maloryfoster.com

Please visit holisticlivingschool.org/cancellation-policy/ for our school’s tuition and cancellation policies.
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By: Florida School of Holistic Living

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