finding out what are fermented foods and how they impact us when we incorporate them into our lives
making non dairy and dairy ferments (smoothies, cheese, yoghurt)
covering how to rescue abandoned milk kefir grain.
making a cheesecake from our own cheese we have produced . Tasting will take place in the afternoon.
making fruit fizzy sodas.
making your own sauerkrauts to take home in a jar.
we will sit down to a GAPS lunch, understanding the whys and hows explained; also how to have prepared foods to hand at the ready.
Packet lunch ideas
It will be a fun filled and delicious day.
TO BOOK: email intestinekindcuisine@gmail.com
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