Fermentation is an ancient method of preserving the seasons harvest. Fermented foods are found in the history of various cultures and were upheld for their special life giving properties. Come learn with me what these people knew instinctively as essential to life... The Art of Fermentation.
Healthy Roots Fermentation
Why should I eat fermented foods?
We will discuss the reasons fermented foods are beneficial, especially in todays world, and their various health benefits.
What is fermentation anyways?
We will get a little geeky and talk about the science of fermentation and the real difference between the food that is rotting in your fridge and fermented foods. We will also discuss which fermented foods are truly probiotic and which are not.
How do I safely make a fermented food?
We will go through each step of how to make fermented veggies (two ways: Sauerkraut & Brine Pickling) tips and tricks to success, and last but not least, get hands on in the fermentation process preparing your very first fermented food; Sauerkraut!
What do fermented foods even taste like?
I will have a selection of homemade fermented foods for you to try. Selection will vary with the seasons, but I will always have sauerkraut.
Each participant will also go home with:
- An outline of the workshop information,
- An airlock & weight, so you can go home and keep making awesome, safe, ferments.
- A jar brimming with packed cabbage ready to become sauerkraut.
+ Option to purchase some basic
Next workshop will be held on
Saturday, March 9th, 9:00am - 12:00pm
at Pothole Creek Ranch, Magrath, AB.
The Art of FERMEntation:
Sourdough + SAuerkraut
Esther Beazer and Cheri Litchfield are excited to be combining forces to offer this full day intensive fermentation workshop. Come learn the art of fermenting sourdough, traditional pickling and sauerkraut and all the benefits for your gut health.
Jump into artisan bread making. You will mix, bulk proof, and shape your own loaf. We will discuss proofing, fermentation, starter issues, tools and equipment.
We will bake loaves that have been prepped to that stage before class, to learn the skills and knowledge needed to score and bake a really great loaf of bread on your own.
You will go home with your own starter culture in a beautiful Weck Jar, a bench knife, and the loaf you have mixed to bake in your own kitchen. You will leave with an understanding of the history and health of sourdough, and with the confidence that you can bake amazing bread every time in your own kitchen.
We will go through each step of how to make fermented veggies (two ways: Sauerkraut & Brine Pickling). You will learn all the tips and tricks to success, and get hands on in the fermentation process preparing your very own Sauerkraut!
Each participant will go home with an outline of the workshop information, including recipes. An airlock & weight, so you can keep making awesome, safe, ferments at home. A jar brimming with your very own homemade sauerkraut. And access to a private Facebook group where you can ask questions, share your ferments, and get further advice support.
+ Light lunch, including sourdough and sauerkraut will be served.
+ Option to purchase some basic
Want to work together?
I would love to come and do a Fermentation workshop in your home town or place of business. Contact Me to inquiry about available dates.