Fermenting Veggies made easy, Pre- Registration required (No Refunds) Workshop by Andy Reed of Krazy Kraut Fermented Foods. Learn how to put up all those extra veggies from your garden or farm market before the frost or at any time of year in the ancient pre-refrigeration technology of brine lacto-fermentation. We will learn the easy simple basics of making raw fermented krauts. We will discuss the values of fermented foods in our diets and learn to make a kraut full of amazing health benefits from cancer fighting anti-oxidants, immunity enhancing probiotic microbes, and intestinal-healing vitamins and minerals. The Road to Health is Paved with Good Intestines! And a most important priority of healthy intestines and digestion is the regular consumption of symbiotic microbial life in food form. Instead of canning which actually reduces nutritional content of most vegetables learn to store veggies in the old barrel brining method of brine lactofermentation. In this class we will prepare veggies to ferment at home using the jar method. This class will include one quart of kraut ready-to-ferment to take home ($17 value) PLEASE BRING A WIDE MOUTH QUART JAR or there will be jars for purchase if you forget. Also their will be airlock fermentation lids for wide mouth ball jars for purchase. If you wish to take home more than one full quart that is possible at a price of $12 each quart, however I will need to know in advance, so email, call, or message me with those requests. (614-601-2439 windriveracupuncture@gmail.com) Andy Reed is senior owner at Krazy Kraut, a local organic worker-owned fermented foods business. Andy is also a folk healer and acupuncturist specializing in oncology and healing with the art of Asian food energetics. Class fee: $45, or 2 for $80 Register at www.cityfolksfarmshop.com

City Folk's Farm Shop

4760 North High Street
Columbus, Ohio 43214

Contact:
Rebecca / (614) 946-5553 /

http://www.cityfolksfarmshop.com