Tag Archives: Pickled Carrots and Ginger

Heart Centered Living’s Fall Fermentation Workshop 2016

Taught by Erick Clasen and Bonnie Pecka

The workshop will be held on November 7th 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.

The focus of this workshop will be on the basics of fermenting foods. Fermented foods are not only healthy (full of probiotics, vitamins and minerals), they are easy to make and also extremely tasty.

Sauerkraut, fermented ginger and carrots and beet kvass, a delicious drink for the fall season, will be the stars of this workshop. Sauerkraut is an old favorite that many people are familiar with and is a good starting point for trying to ferment your own foods. Fermented carrots and ginger are a zesty combination that introduces a bit of experimental flavoring into the fermentation process.

You will have the opportunity to taste these at the workshop. Besides samples of sauerkraut and carrot / ginger ferment, there will be kombucha, water kefir, and a few varieties of beet kvass.

Workshop attendees will participate in making their own sauerkraut and carrot / ginger fermentations to take home.

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.

Registration

The workshop cost is $20 per person. Seating is limited. Please register for this workshop by Friday November 4th.

Registration is as simple as responding via email to hclny@oils-of-life.com or call Erick at 607-226-6943 and make a commitment to attend.

Call or email today to join us for this fun and informative workshop.

Rescheduled: Heart Centered Living’s Fall Fermentation Workshop

Taught by Erick Clasen and Bonnie Pecka

The workshop will be held on October 19th 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.

The focus of this workshop will be on the basics of fermenting foods. Fermented foods are not only healthy (full of probiotics, vitamins and minerals), they are easy to make and also extremely tasty.

Sauerkraut, fermented ginger and carrots and sweet potato fly, a delicious drink for the fall season, will be the stars of this workshop. Sauerkraut is an old favorite that many people are familiar with and is a good starting point for trying to ferment your own foods. Fermented carrots and ginger are a zesty combination that introduces a bit of experimental flavoring into the fermentation process.

You will have the opportunity to taste these at the workshop. Besides samples of sauerkraut and carrot / ginger ferment, there will be kombucha, water kefir, and four varieties of sweet potato fly.

Workshop attendees will participate in making their own sauerkraut and carrot / ginger fermentations to take home.

Sweet Potato Fly

This is a traditional fermented drink that comes from Guyana, located on the northern coast of South America. After experimenting with a number of batches, we thought it would fit right in with the fall harvest season. All attendees will be given the opportunity to taste 4 versions of this drink and will be provided with written guidelines so they can make it at home.

Registration

The workshop cost is $20 per person. Seating is limited. Please register for this workshop by Friday October 16th.

Registration is as simple as sending an email or calling Erick at 607-226-6943 and make a commitment to attend.

Call or email today to join us for this fun and informative workshop.


Bonnie Pecka lives in Greene,NY and 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 fermentation information online that can be viewed by going to food-recipes and fermentation.