Taught by Erick Clasen and Bonnie Pecka

The workshop will be held on Monday, March 14th, 2016 from 6:00-8:00 PM at the First Congregational Church, 30 Main Street Binghamton, New York.

Class will be held downstairs in the church kitchen.

Sourdough bread and beet kvass will be the stars of this workshop. There will be samples of both sourdough bread and beet kvass to taste. Additionally, there will be samples of fermented foods such as kimchi, hot pepper sauce and garlic dill pickles. These samples are all made by traditional fermentation methods. Samples of beverages such as kombucha and water kefir will be available as well.

Sourdough Bread

baked-bread

Homemade Sourdough Bread

Sourdough bread is healthy because the fermentation process breaks down a lot of the anti-nutrients in the grains. It is also self-preserving. It may get hard with age but will rarely get moldy. It’s amazing how fermentation can be used to naturally preserve food instead of using harmful chemicals. Sourdough bread is easier to make than you would think. Why not give it a shot?

Beet Kvass

Homemade Beet Kvass

Homemade Beet Kvass

Beet kvass is a fermented tonic and a snap to make. It’s a delicious choice to incorporate into your health and wellness tool belt any time of the year. Because it is packed full of probiotics, vitamins and enzymes, it is not only tasty, but healthy and nourishing. In addition to beets, other things can be added to flavor (and further fortify) the beet kvass, such as ginger, garlic, citrus, etc.


Workshop attendees will participate in making their own sourdough starter and beet kvass fermentations to take home.

Registration: The workshop cost is $25 per person and also covers supplies. Seating is limited. Please register for this workshop by Friday, March 11th. Registration is as simple as calling or messaging Erick at 607-226-6943 to make a commitment to attend. Call today to join us for this fun and informative workshop.


Bonnie Pecka is a registered nurse and lives in Greene, NY. She is the author of One Small Pebble, a leading website and inbox magazine for empowering individuals around the world who want to make healthy change happen. You can learn more about her and the magazine by visiting http://onesmallpebble.com/

Erick Clasen lives in Maine, NY and has started collecting food recipes and has basic fermentation information made available online at http://oils-of-life.com/blog/category/recipes/ and http://oils-of-life.com/fermentation/

 

Winter-Fermentation-Workshop-Flyer PDF File


Erick C

I am interested in the health benefits of fermentation both in beverage form and foods. Using food as a healing modality, fermented or otherwise, including herbs an spices is a topic that I am bringing to the table for Heart Centered Living. I have been created fermented beverages since the mid-1990′s and food since the mid-2000′s. I do a lot of cooking and part of it is fermented foods and beverages. They are good for health and I have posts that will share some recipes and things that I have learned along the way. I like to also combine the fermentation process with another area of interest, time lapse photography to bring fermentation to life by speeding it up visually allowing a different level of insight into the process.