Workshops

Why Ferment?

The focus of these classes is the basic process of transformation, which involve creating conditions in which naturally occuring wild organisms thrive and proliferate. Fermentation makes food more digestible and nutritious, preserves nutrients, improves the bioavailability of minerals present in foods, and creates new nutrients.

Live unpasteurized fermented foods carry beneficial bacteria directly into into our digestive systems where they exist symbiotically breaking down food and aiding digestion. By eating a variety of live fermented foods one you promote diversity among microbial cultures in your body.

Biodiversity is increasingly recognized as critical to the survival of larger scale eco-systems. Your body is an eco-system that can function most efficiently when populated by diverse species of microorganisms.

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Parents, get your kids cooking! These classes, unless otherwise specified, are appropriate for ages 14 and up or 12 and up with a parent or guardian present.