Sunday September 25, 12:00—3:00 p.m.
from Learner Limbach
With harvest season upon us there is no better time to hop on the Fermented Foods bandwagon! Come Learn the how’s, why’s and advantages of this ancient food preservation technique.
I can personally attest to the fact that eating Lacto-fermented foods on a daily basis is one of the keys to good health. Lacto-fermented foods are also called “super raw” foods because they have a much higher concentration of enzymes and live bacteria compared to simply “raw” foods. They are super foods which are easy and inexpensive to make yourself, with numerous benefits.
Food Masters will present class in Lacto-fermentation: How To Preserve and Enhance virtually ANY Food Naturally at the Oddfellows Hall Kitchen on Sunday September 25 from Noon to 3 p.m. The class will be taught by Regina Zwilling and Ulanah McCoy
In this hands-on class we will discuss history, various methods, and the health benefits of many kinds of fermented foods and beverages, including:
- Vegetables (Sauerkraut, Kimchi, Beet Kvass, and much more!),
- Grains (sourdough bread, sour porridge, fermented grain tonics, etc.),
- Dairy products (cheese, yogurt, kefir, sour cream, créme fraiche, and more).
We will also get down to business and all make raw Sauerkrout together! Everyone will take home one quart. Jars and cabbage provided.
Cost: $25 suggested donation. Scholarships and/or trade opportunities available. Proceeds support ongoing classes as well as Food Masters projects, which currently include developing the Orcas Island Seed Bank.
With questions or to sign up, contact Learner Limbach — foodmasters.orcas@gmail.com.
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