Presenter: Astrid Cameron-Kent
Every tribe and community on this planet fermented foods long before international communications became a reality. This workshop addresses the ever-growing interest in fermented foods and probiotics. Discover how best to incorporate these incredible foods into your everyday life, and reach a deeper understanding of the importance of good bacteria to our overall health. Learn the basics for fermenting your own foods at home. The beauty of these foods has been somewhat lost in our fast-food culture, but with a little patience and an adventurous spirit, you’ll soon be making delicious, nutritious condiments such as sauerkraut, salsa, or pickles. Eaten alongside meals, fermented foods improve digestion, add flavour, and spice things up. Fermented beverages have long been a staple of the human diet. Once used as a method of preservation, fermentation also provided humans with the myriad enzymes and healthy bacteria needed to more effectively derive nutrients from their food. Now, in an age of anti-bacterial-everything, it’s time to reintroduce these ancient, effervescent foods and drinks to our diets. We will learn the process of fermentation and how it works with grains and dairy and vegetables and beverages and water!