Learn how to transform fresh vegetables through lacto-fermentation into probiotic goodness. The process of fermentation increases the nutritional value and vitamin content of vegetables through beneficial bacteria. In this class, you will learn how to make sauerkraut and other fermented veggies that will help boost your immunity for cold and flu season. We’ll discuss the healing qualities and nutritional importance of live-culture foods. All participants will bring home a jar of sauerkraut and receive a handout with instructions and recipes.
Fee: $25-35 (sliding scale)
Third Root is accessible via the Q train off the Cortelyou Road stop, and buses BM1, 2, 3, 4; B23; and the B103.
To register go to: http://www.secure-booker.com/thirdroot/Services/Services.aspx
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 specializes in helping women create digestive wellness through probiotic fermented foods, whole foods nutrition, and life style changes so that they can led vibrant healthy lives.A graduate of the Institute for Integrative Nutrition in New York, she also holds a Master of Education degree from the George Washington University and a Bachelor of Arts from Oberlin College. Angela has been making homemade fermented foods since 2007 and serves as the co-organizer of NYC Ferments, a monthly Meet-Up of fermentation enthusiasts.
