Live Cultures, Fermentation, & Sprouting
Microbes that partner with humans in fermentation (such as lactobacilli) help to break down foods that are hard for our bodies to digest- while also providing increased nutritional content, flora for our digestive system, and preserving nutrients of raw foods over time.
We’ll taste and learn about a variety of fermented foods: kimchi & sauerkraut, kombucha, yogurt, miso, sourdoughs, & herbal meads. We’ll demo how to ferment our own vegetables, and everyone will leave with a recipe to DIY!
@YogaNow Chicago 742 N LaSalle St
Date & Time: Thursday Aug 8, 7:45-9:15pm
Cost: $30 prepay, $35 door. Register at yoganowchicago.com!!
Instructors: Andrea & Dietrich Mattson-McGaffey
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