Make the most of the autumn\’s bounty of fresh produce by learning how to preserve vegetables through the traditional yet simple method of lacto-fermentation. You will prevent food waste and be able to eat locally all year! In this class, you will learn how to make sauerkraut, pickled vegetables, and beet kvass (a probiotic beverage). We will also discuss the healing qualities and nutritional importance of live-culture foods. All participants will bring home a jar of fermented veggies and receive a handout with instructions and recipes.
Location: Promise Culinary School
211 Livingston Ave
New Brunswick, NJ 08901
Fee: $35.00. To register go to: http://www.elijahspromise.org/events or send an email to firstname.lastname@example.org
About the instructor:
Angela Davis is a Holistic Health Coach, Certified Healing Foods Specialist, and the owner of Nourishing Works Holistic Health and Wellness Coaching. She serves as chapter leader of the Jersey City Chapter of the Weston A. Price Foundation, a national nonprofit nutrition education foundation that is dedicated to restoring nutrient-dense foods to the human diet through education, research and activism.
Angela is also the Community Food Education Coordinator for Just Food, a New York City based nonprofit organization, that works to unite local farms and city residents of all economic backgrounds with fresh, seasonal, sustainably grown food. She has been making homemade fermented foods since 2007 and is the co-organizer of NYC Ferments, a monthly Meet-Up of fermentation enthusiasts. Find out more about her at www.nourishingworks.com.