About Fermented Veggies and Drinks: Part 4 of Traditional Cooking Classes

The fourth workshop of the five-part series on Traditional Cooking will focus on fermented veggies and drinks. Lacto fermentation is the traditional method of pickling your garden produce with salt, not vinegar. Homemade fermented veggies and beverages is a way to drink your minerals and replenish your gut with healthy flora: sauerkraut, pickles, kimchee, gingerale, beet kvass, water kefir. We will also present kombucha. You will be amazed at what you can make at home! This workshop is sponsored by the Upper-Delaware Chapter of Slow Food USA, NOFA-NY and the Upper Delaware Chapter of the Weston A Price Foundation. It is part of a five-part series on the re-skilling of nourishing, traditional cooking methods. The cost for the entire 5-part course is $150. Individual workshops are each $30. Membership discounts available. Register for the workshop or for all five at http://upperdelaware-wapf.org/