Culture Homemade Probiotic Ferments

301 2nd Avenue North,Columbus MS 39701

17 April, 2021

Description

Learn the lost art of fermentation. Make homemade probiotics: kombucha, kefir, sauerkraut, cultured veggies/pickles and water kefir. Culturing and fermenting foods was a form of safe food preservation and an art that has existed since ancient times, yet was almost lost in our modern culture due to refrigeration and modern canning. It is being popularly revived because many realize that we Americans are sick from the lack of intake of the beneficial microbes found in live cultures which maintain gut health. Science shows that about 80% of the immune system comes from the gut. If the gut is not thriving, then defenses against infections and chronic illnesses are also low. Testing has shown that each bite of cultured food can contain up to trillions of about 30+ strains of beneficial bacteria. To compare, most probiotic supplements only contain 1 to 20 billion, and 1 to 15 strains. This class is a little bit of history, health, microbiology, and culinary arts all wrapped up into one. Preparing and taste testing: kombucha, kefir, sauerkraut, cultured vegetables or pickles, and water kefir (soda alternative) Cost: $50 (Ticket purchaser may bring one guest.) Refunds possible minus a small processing fee. Instructor: Laura Dobbs, RDN (nutritionist) and cultured food enthusiast. Laura has a large family and wanted to have a cheaper alternative than having her family on probiotic pills daily, so she learned how to culture probiotic food and drinks at home. Venue Location and Host: Munson and Brothers.