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Cooking Basics #4: Ferment and Human Nutrition

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Oryana Community Co-op

260 East Tenth Street

Traverse City, MI 49684

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An exploration of fermented and cultured foods in the modern kitchen, covering two methods for home-brewing Kombucha, how simple it is to make Sauerkraut and a brief overview of other probiotic-rich foods. This is a class for the kitchen adventurers and those that like to experiment a bit. We'll also talk about nutrient density again and how you can be in the driver seat of your own vibrant health.

Takeaway skills: Fermented Foods, Adding nutritional value to your everyday diet

Tasting: Kombucha & Sauerkraut

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Oryana Community Co-op

260 East Tenth Street

Traverse City, MI 49684

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