“Fermentation is an art not a science,” preaches Jasmine Silverstein, founder and owner of HeartBeet Foods. “It’s flexible and fun, not rigid or difficult.” ADVERTISING “Fermentation is an art not a science,” preaches Jasmine Silverstein, founder and owner of HeartBeet
“Fermentation is an art not a science,” preaches Jasmine Silverstein, founder and owner of HeartBeet Foods. “It’s flexible and fun, not rigid or difficult.”
“Fermentation is an art not a science,” preaches Jasmine Silverstein, founder and owner of HeartBeet Foods. “It’s flexible and fun, not rigid or difficult.”
The digestive system is home to a complex diversity of living microorganisms that are impacted by what people eat and drink, Silverstein explains. These microbes, which include probiotics, directly influence health — from aiding digestion and clearing skin to boosting energy.
“The health of these internal microorganisms can be nurtured by eating probiotic-rich, fermented foods,” she said.
“Fermented foods have been a part of every ancient culture throughout history. Yet, modern food processing has inadvertently removed these living foods from diets and replaced them with processed, refined, low-nutrient substitutes.
“With the current rise in health issues, these foods are more important than ever.”
Silverstein will lead a hands-on workshop about making probiotic-rich foods at home, including sauerkraut, kimchi, yogurt and more.
All supplies and organic ingredients will be provided. No cooking skills necessary, just an interest in real, whole food. Plus, students get to bring home their own finished product.
The Fermented Foods Workshop Series will take place 10 a.m.-noon each Sunday from May 29 through July 3 at Sweet Cane Café, 48 Kamana St. in Hilo. The cost is $35 per class, or $200 for the whole series.
To RSVP or for more information, call Silverstein at 443-1863, email heartbeetcatering@gmail.com or visit www.HeartBeetFoods.com/classes.
