Anaerobic Fermentation: Beet Kvass :: Buy Tickets Here
Led by Emilie Franzen
Saturday, June 11th, 2-3pm
$5 owner/ $10 non-owner
*Enter Coupon Code OWNER for the $5 DISCOUNT; Enter Coupon Code STAFF for the $5 DISCOUNT **To receive a Food For All Discount, email firstname.lastname@example.org
Interested in learning how to ferment foods using the traditional anaerobic method of fermentation? Any time food is left out, it is subjected to oxygen that leads to mold formation. Foods fermented without oxygen have no possibility for mold and are predgested creating natural probiotics, enzymes, vitamins, and metabolites. Join us during this session to learn about using these methods to make beet kvass!
Type of class: lecture, demonstration
About the instructor: Emilie survived a brain stem tumor when she was 5 but later developed a chronic illness along with gut issues and food allergies. It wasn't until she discovered anerobic fermentation jars and started preparing food properly that her gut issues healed along with her food allergies.