Fermentation Workshop with Nadia Ernestus of Hamptons Brine, Part 1
Sundays, July 21 and August 18 | 2 PM | $55 per session ($45 for Friends of SAC)
*Price includes foods to be fermented and all materials. We encourage signing up for both classes, but it is not required.
Eating fermented foods rich in live probiotics has tremendous positive impact on overall health – not to mention that they are absolutely delicious, easy to prepare and cost a fraction of probiotic supplements. Learn about the history of fermentation, the health benefits and latest medical discoveries about beneficial gut flora and how to make your own fermented foods in this two-part Fermentation Workshop with Nadia Ernestus of Hamptons Brine.
In Part I on July 21, you will learn about the latest research in microbiology; about the role bacteria play in achieving and maintaining optimal health. You will discover what’s true and what’s false in the multitude of health claims and theories around this subject. Myths will be debunked!
In the hands-on second part of the workshop, you will learn how to make fermented sauerkraut. There will be a variety of cabbages and other vegetables and herbs that you can use for flavor – and you will make a half-gallon jar of the kraut of your choice. Vegetables, salt, jars and all utensils will be provided. And, of course, there will be plenty of tasting!
In Part II on August 18, we will discuss the process of honey fermentation:
– heath benefits of raw honey
– role of local honey;
-honey ferments as medicine
You will learn how to make a couple of honey ferments that will help you ward off the colds and other viruses – and taste delicious while at it!
In the second part of the workshop, we will talk about fermenting vegetables in salt brine. You will then make a half-gallon jar of Giardiniera-style mixed vegetables pickles to take home.
Vegetables, salt, jars and all utensils will be provided. There will be plenty of tasting!