1032 Park Avenue
Mountain View, Arkansas, 72560
July 21, 2018
9 am – 4 pm
Taught by Susan Belsinger
Fermented foods are good for us—providing us with better health and well being. Many foods and beverages you probably already consume are fermented like chocolate, yogurt, sauerkraut, coffee, tea, alcohol, even vanilla beans. This age-old process is easy to do and requires no special equipment. Why should we ferment our vegetables? Because fermented vegetables are preserved without heat and vinegar retaining their vitamins, enzymes and minerals. Some of the benefits of fermented foods are: aids digestion; nutrients are more readily available; helps to support the immune system and no chemical preservatives are needed.
In this day-long workshop, we will discuss and taste all sorts of fermented foods and beverages such as kefir and kombucha and we will use miso to create a simple soup, homemade yogurt to make tzatziki and sauerkraut to make a Veggie Reuben like you have never tasted. We will make sauerkraut, a seasonal vegetable pickle and your own batch of yogurt to take home. It’s so easy, so good for you, not to mention delicious! Bring a basket or small box to carry your jars back home with you.
$20 Registration Fee is due to the park when you call to sign up:
Class fee of $100 for the class plus $25 materials fee is payable to instructor on day of class, cash or check.
Class minimum is 3 and maximum is 8.
Admission: $20 Registration Fee: Class fee is $100 for the class plus $25 materials fee; Total for this class overall $145
CONTACT: (870) 269-3851, [email protected]