739 King St., Cambridge
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Join two local experts to learn all about fermented foods. Julie Graham will discuss lacto-fermentation, a traditional method of processing and conserving foods that has been used in every culture around the world for thousands of years. Julie will teach about the diversity and benefits of fermented foods, demonstrating how to make fermented veggies, like sauerkraut and kimchi, using equipment you already have at home.
Virtue Peake will discuss kombucha, which is a fermented tea beverage that has been consumed for thousands of years. It consists of tea and sugar, and is used as a functional, probiotic food. Not only does it have the same health benefits as tea, but it's also a rich source of beneficial probiotic and antioxidants. During the workshop, she will demonstrate the process of easily starting your own "home brew" as well as discuss the possible health benefits of consuming kombucha.
Monday, March 26, 7:00 – 7:30pm, Backyard Hens