Total Cost of Class $152 - Which includes $22 registration fee paid here to sign up. You owe the $100 class fee and $30 materials fee to Susan at the beginning of class. Susan accepts cash, check or Paypal.
Taught by Susan Belsinger
Fermented foods are good for us—providing us with better health and well-being. Why should we ferment our vegetables? Because fermented vegetables are preserved without heat and vinegar retaining their vitamins, enzymes and minerals. Some of the benefits of fermented foods are: aids digestion; nutrients are more readily available; helps to support the immune system and no chemical preservatives are needed.
In this day-long workshop, we will discuss and taste all sorts of fermented foods and beverages such as miso, kefir and kombucha. Each student will make summer kraut; a seasonal vegetable pickle using a salt brine; something spicy with chile peppers; and your own water kefir to take home. Get inspired and become a fermentista; it is fun and easy, not to mention healthy and delectable! Bring an apron, chef & paring knives, to-go mug or drinking jar, & a small cooler, box or sturdy basket to carry your jars home.
Looking for lodging? The Cabins at Dry Creek are located in the park just down the hill from your classroom. These comfortable climate-controlled duplex rooms are newly remodeled and offer a private bathroom, queen-sized beds, microwave and refrigerator. We offer discounts for students staying 3 or more nights. Call 870-269-3871 to book your room.
