CLASS REGISTRATION

Please fill out the form below to register for the Fermented Foods Workshop on February 17th, 2018.  The total class fee is $75. Space is limited. We'll send you a link to pay the $25 registration fee to hold your space in the class.  The balance of $50 is due upon entering the class.  Thank you! 

We'll send you directions of how to get the class location in Kula.  Also, full details of the supplies and ingredients you need to bring are posted below.

CLASS DETAILS

The health benefits of live, cultured foods like sauerkraut, kimchi and kefir are enormous, not to mention they are absolutely delicious!  They were a major part of our ancestor’s diets, keeping us strong, healthy, and resistant to disease.  Unfortunately, modern, commercially processed foods have virtually eliminated the beneficial probiotic cultures from our diets, as well as all the nutrition that goes with them.  The cost of quality fermented foods is often outrageous, but you can easily make your own for a small fraction of the cost.

Accelerate your learning curve!  In one 4 hour class you’ll learn everything you need to know to make a wide variety of live, cultured foods absolutely loaded with nutritious goodness.  Fermented foods aren’t necessarily hard to make, but there are many possible pitfalls that waste time and money.  You will gain the confidence that you are doing everything safely and right, and know for certain your cultured foods are medicinally pro-biotic.  Most of the so-called 'fermented' foods you buy in the store are not.

HIGHLIGHTS

*You'll make your own sauerkraut, sauerbeets, kimchi and ginger beer, and you'll learn all about making your own milk or coconut kefir.

*A Free lunch is included, along with samples of a wide variety of fermented treats (everything mentioned above, as well as my mouth watering pineapple kimchi--mildly hot, salty and sweet, the best you've ever tasted, guaranteed!

*Learn about the amazing health benefits of fermented foods, the proper balance of gut bacteria, and how to make truly medicinal probiotic cultures that reverse disease (especially bowel disorders like irritable bowel, leaky gut, and Chrone's disease).

*Understand the science and technology of fermentation, and learn about ingenious ways to safely ferment your foods without complicated systems.

*Receive a free starter culture that will make your jar of sauerkraut far more medicinally potent than a $50 bottle of priobiotic pills, as well as recipes and information on where to buy all the best products and cultures.

WHAT YOU NEED TO BRING

EQUIPMENT:

Large cutting board and knives (kitchen knife or cleaver with a slightly rounded blade is perfect, as well    as  a chef's knife for more detail work).

Large wooden spoon or a rolling pin with the handles unscrewed, to pound the sauerkraut.  You can also buy a specialized wooden sauerkraut pounder online as well.

1 large mixing bowl and plate that fits inside it (to submerge kimchi).  The larger the bowl the better     (greater than 12 inches in diameter)

1 small mixing bowl

Gloves (optional but highly recommended if you are sensitive to red pepper for mixing Kimchi)

4 quart mason jars with lids. You are making sauerkraut, kimchi, sour beets, and ginger beer.

KIMCHI

INGREDIENTS:
1 (2-pound) head of napa cabbage
1/4 cup sea salt (Himalayan or Celtic is best)
6 cloves of garlic
3 inch finger of ginger root

A few radishes (daikon radish is great!)

1 onion

Optional Ingredients: get creative!  Snow peas, carrots, apple, scallions, seaweed, or fish sauce if you like.

NOTE: I will provide authentic gochugaru red chili flakes and red pepper to spice things up.

SAUERKRAUT

INGREDIENTS:

1 head of cabbage (2 1bs or more)

1.5 tablespoons of sea salt (Himalayan or Celtic is best)

Extra garlic and ginger if you want to spice it up (optional).

You can also get creative and add all kinds of mixed vegetables to your sauerkraut, like beet, cauliflower, radish, or carrot.

SOUR BEETS

INGREDIENTS:

2 lbs of red beets

Extra garlic and ginger if you want to spice it up (optional).

GINGER BEER

INGREDIENTS:

3 inch finger of ginger root.

1 lemon

3 tablespoons of sugar

NOTE: I will supply a starter culture that will fer  Some of the ingredients you bring will be used to start your own ‘ginger bug’ that you can use to continue the process.

OTHER THINGS WE'LL SHOW YOU

We will show you how to make coconut kefir, coconut yogurt, milk kefir, and kefir sour cream, as well as many other fermented dishes like Indian Dosa, coconut chutney, and tempeh.   You can sample our kefir products at lunch, as see what our kefir cultures look like, including an heirloom kefir strain handed down from the Dali Lama.