Come and spend a fun day learning how to make your own kefir, kombucha, sauerkraut and kimchi
Health begins in the gut. Learn about your microbiome and why an organic diet is a necessity for health. Gain an understanding of the fermentation process making 3 examples (kefir, kombucha and Kimchi)
Fermentation: The benefits of fermented foods on your microbiome and immune system is substantial.
I will tell you all about it and demonstrate how to make some of them. You will also learn why its beneficial for you and when is it appropriate to consume. Cost R400 (includes your own jar of Kimchi and kombucha and notes)
You can also purchase additional kombucha, kefir, kimchi, sauerkraut, Kefir grains and scoby’s on the day.
-The basics: Understanding the fermentation process using 2 examples (kefir and kombucha)
-Demonstration: Make your own Kimchi (Korean Sauerkraut)
When: Saturday 27 June
Where: Terra Madre, Karoo Square, cnr Lynnwood and Albeth Rd’s, The Willows
Cost: R350 (we provide all utensils, produce, bottles etc)
To book please email Gillian at firstname.lastname@example.org before Thursday 25 June 2015.
Vania Le Roux-Dr Ferment Cultured Farmacy
I love simplicity. To observe. To align my lifestyle with nature. My background in Permaculture design together with my research into optimum nutrients and health led me to fermented foods and ultimately starting Dr Ferment Cultured Farmacy in Plettenberg Bay.
Soil needs microbes to digest/compost and make nutrients available for plants to grow, human cells are similar. The human microbiome consists of microbes (bacteria, yeast and fungi) teeny little guys that digests/ferments food in the digestive tract to make nutrients available to the body. When the gut is colonised with the good guys (pro-biotics) we have a strong immune to weather viruses, toxins and even stress.
It is the perfect example of Nature’s intelligence, so simple yet so powerful a tool in insuring our own health (the microbiome) and contributing to a healthy environment (the macrobiome). Fermentation preserves food, adds to the nutrient content, provides large amounts of pro-biotics and to top it all perpetuates this cycle of life in our ‘waste’ – ultimately it all ends up back in the soil.