Fermented foods have been a part of every ancient culture throughout history. Sauerkraut, pickles and yogurt are a few of the many traditional live-cultured, fermented foods. These foods developed out of the need to preserve food before refrigeration was possible.
Fermented foods have been a part of every ancient culture throughout history. Sauerkraut, pickles and yogurt are a few of the many traditional live-cultured, fermented foods. These foods developed out of the need to preserve food before refrigeration was possible.
Join holistic chef and retreat caterer Jasmine Silverstein of HeartBeet Foods for “Sauerkraut and Kombucha Making,” a hands-on workshop from 10 a.m.-1 p.m. Oct. 27 at the Volcano Art Center Ni‘aulani Campus in Volcano Village.
Learn the basics of culturing cabbage and various vegetables into probiotic-rich sauerkraut, as well how to make kombucha. Each participant will take home their own finished products. This informative and engaging workshop will leave participants prepared to make their own ferments at home.
No cooking skills are necessary, just an interest in real, whole food.
Cost is $55 opr $50 for VAC members. All supplies and organic ingredients will be provided. Pre-registration is required.
Volcano Art Center’s Ni‘aulani Campus is located at 19-4074 Old Volcano Road in Volcano Village.
For more information about these classes or VAC or to register for any of them, call 967-8222 or visit www.volcanoartcenter.org.
