Fermentation is a traditional food preservation technique found throughout the world: cultured foods are as old as human culture. Modern research has proven that this process also boosts the nutritional value of foods and provides beneficial bacteria to keep the gut healthy. Today, there are a plethora of fermented food products like sauerkraut, kimchi, and kombucha available at the grocery store, but you can easily make your own for pennies on the dollar right in your own kitchen – and you can add medicinal herbs to make them even better!
Come learn how to lacto-ferment foods and add herbs to your ferments to make powerful, probiotic medicine. We’ll discuss the benefits of fermented foods and make several recipes for digestive, liver, immune, and neurological support.
Wednesday, June 24th, 2015
7:00 – 9:00pm
25 St. Mary’s Court, Brookline
The fee for this class is $25.
This class took place in the past. Interested in a re-run? Let us know!
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