Holistic RDN

An exploration in well-being, real foods and simple living. Let me help you on your path to wellness.

Introducing Fermentation Fridays!

I am so very honored and excited to announce that I’ll be teaching at another venue – The Florida School of Holistic Living! In April, we will begin the Fermentation Fridays series. It will be so perfect to relax into the weekend with a fun evening of  talking fermentation and making delicious aged foods. We’ll be making two new ferments during each class, and participants will get to take home samples of our mouth-watering creations! You can register for the classes through the School at their site. Make sure to bring your jars! See class descriptions below.

For the love of fermentation! Photo credit: Sherry Boas

For the love of fermentation! Photo credit: Sherry Boas

Vegetable Ferments: Sauerkraut and Kim chi, Friday, April 19th, 6:30pm – 8:30pm

Become a master at the classic vegetable ferments – sauerkraut and kim chi! It’s not the canned, bland kraut you’ve seen at the store, and kim chi just might become your new favorite side dish. Fermenting foods adds flavor and eases digestibility, supplies probiotics, and preserves the harvest. Learn the benefits of traditional fermented foods and how to create them in your own kitchen. Bring two pint glass jars and lids and take home the kraut and kim chi we make in class.

My crock of homemade kim chi!

My crock of homemade kim chi!

Cooked Ferments: Tempeh and Sourdough, Friday, May 10th, 6:30pm – 8:30pm

Learn to make fermented delights tempeh and sourdough! Store-bought tempeh will never taste the same again, and your homemade breads and crusts will pack a new flavor punch with sourdough. Fermenting foods adds flavor and eases digestibility, supplies probiotics, and preserves the harvest. Learn the benefits of these traditional fermented foods and how to create them in your own kitchen. Bring a pint glass jar and lid and take home some sourdough starter of your own.

Tempeh we made at my food fermentation apprenticeship with Sandor Katz.

Tempeh we made at my food fermentation apprenticeship with Sandor Katz.

Condiments to Savor: Fermented Pickles and Aged Hot Sauce, Friday, June 14th, 6:30pm – 8:30pm

Spice up your dishes with delicious fermented condiments – fermented pickles and aged hot sauce. Many store-bought pickles aren’t fermented at all, but preserved in vinegar. You’ll learn how to make dill garlicky pickles the fermented way! All the best hot sauces are aged, and we’ll learn the techniques for making a savory, spicy treat. Bring a pint glass jars and and cup-sized jar and lids to take home the ferments you’ll create!

What will become aged hot sauce.

What will become aged hot sauce.

I hope to see you at one or more of these fun new classes, especially if you’re near the Orlando area. Don’t worry, we’ll still be doing classes at the Food Forest regularly, but it is fun to be able to teach at a new place and get the chance to meet new folks. Check out my class calendar to see the details on all of my upcoming classes!

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This entry was posted on March 20, 2013 by in Classes, food fermentation, preserving food, raw, The Food Forest, vegan.

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