Beginning Fermentation

Fermented foods are rich sources of probiotics and they are more familiar than you might expect! Yogurt, kimchi, kombucha, pickles, sauerkraut, and kefir are foods that societies all over the globe have enjoyed for millennia.

When done right, fermentation of food helps with nutrient absorption, vitamin synthesis, breaking down proteins, alkalizing pH, boosting immunity, supports hormonal health, as well as healthy digestion. Fermented foods also are a principal ingredient to an effective gut health protocol.

This introduction to fermentation will teach you the basic science behind the “why” of fermentation, and will give you the confidence on the “how” to do it in your own kitchen.

A variety of fermented food samples will be available to taste and participants will each make a quart of fermented pickles as well as a quart of sauerkraut to take home. All ingredients will be provided, but participants will need to bring 2 quart-sized glass jars with lids as well as a cutting board, large mixing bowl, veggie knife, and a curiosity to learn!

**Class is taught by certified Gut & Psychology health coach Mindy Lively, CGC