Lacto-fermentation workshop: 22 August 7:30pm

I have been approached by a group of people to run a lacto-fermentation workshop on 22 August 2013. I am advertising to offer spots available to anyone else who might like to join us who wants to learn how to make probitic-rich fermented /cultured foods.

We will be covering how to make:

(a) sauerkraut (b) kefir (Turkish yogurt) (c) cream cheese and whey

Cost is $120 per person and includes:

• vegetable press for making sauerkraut (valued at $35 wholesale price)
• packet of Nature’s Goodness kefir probiotic culture (valued at $10)
• information based on the latest scientific research
• detailed handout with step by step guides
• recipes
• practical demonstration
• hands-on experience
• food tasting

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When: 7:30-10:30pm Thursday 22 August 2013 Where: 77a Hewlett Street, Bronte.

Spaces limited due to limited number of vegetable presses. 

RSVP:  To secure a spot contact soulla.chamberlain@me.com or 0407 871 884 and deposit $120 (referencing your name and 'LF course') into my bank account:

Account name: star anise organic wholefoods

BSB: 062 267 Account no: 10166103

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Please feel free to forward to any friends or family members.

Lacto-fermented foods like sauerkraut, kefir and goats curd are high in beneficial bacterial and enzymes which aid in establishing healthy gut flora –  essential for healthy digestion, strong immunity, weight range, metabolism, stable mood and brain function.  We will cover what fermentation is, the interaction of pathogens (harmful/unfriendly bacteria) and  probiotics (good/friendly bacteria),  and the numerous health benefits of probiotics that are found in home-made fermented foods that have served traditional cultures for millennia. For more information on the benefits of lacto-fermented foods and what I will cover in my workshop refer to one my earlier blogs here.