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 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 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