Date & Time:31st July 2018, 6pm - 8pm
Location:Greyfriars Community Centre
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A fermentation workshop run by nutritional therapist Susan Davis where you will learn to make Sauerkraut and Kimchi to take home. We will discuss the benefits of fermented foods and how you can incorporate these into your diet to support gut health.
You will have opportunities to ask questions and to gain confidence in starting to ferment at home.
Sauerkraut and Kimchi are both traditional fermented cabbage dishes and have survived the test of time. Sauerkraut comes from eastern Europe and is a wonderful folk remedy for digestive disturbances. The cabbage itself is rich in Glutamine valuable for gut healing and soothing properties. The fermentation process enhances the foods vitamin C profile and the beneficial bacteria it attracts produce vitamin B's, Vitamin K and many more health-promoting substances.
Kimchi, on the other hand, is a traditional Korean condiment and is produced with fermenting Chinese or Napa cabbage with dry chilli powder, ginger, garlic and fish sauce. You will have the option of producing your ferment as a vegan product on the day.
Who is this workshop for? Have you ever wanted to make your own ferments but have lacked confidence? Do you have gut problems, digestive problems? IBS or issues with bloating or flatulence? If you can answer yes to any of these questions for your self or someone you care for you may benefit from learning to ferment your own foods.
Get your questions answered and make a batch of ferments to take home. More details on Eventbrite.
About the host
Susan Davis Dip ION, BANT, CNHC nutritional therapist and holistic chef. I have been making fermented foods and drinks for a number of years to help with my families digestive health. I regularly recommend these foods to my clients as a natural way to support the gut health.
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