Skip to content
FREE SHIPPING ON ORDERS OVER $75 ACROSS CANADA
FREE SHIPPING ON ORDERS OVER $75 ACROSS CANADA
Apr 6: An Introduction to Lacto-Fermentation - Sauerkraut and Kimchi

Apr 6: An Introduction to Lacto-Fermentation - Sauerkraut and Kimchi

With Corrie Rabbe CNP

Sat April 6 2019, 10am-1pm - NFP Barrhaven  

Cost: $48 /person (participants will take home a jar of sauerkraut)

REGISTER

During the live demonstration and hands-on preparation class, participants will develop the knowledge and skills to make healthy fermented foods. Corrie will demonstrate step by step how to ferment sauerkraut and kimchi using wet-brining and dry-brining techniques. Participants will then make their own jar of sauerkraut that they will bring home to ferment and will have an opportunity to taste several other fermented products. Learn ancient fermentation techniques that are popular once again!


Join us to Learn:

-The history and biology of fermenting

-Health and other benefits of incorporating fermented foods in the diet

-Various fermentation techniques and vessels


Please note:  Participants must bring a sharp chopping knife and 1 wide mouthed 500ml glass mason jar with airtight lid to the class for the sauerkraut.

Classroom is accessible by stairs.

Corrie is a Certified Nutritional Practitioner who graduated from the Institute of Holistic Nutrition. She also holds a Certificate in the Science & Art of Herbalism from Sage Mountain Herbal Centre. Corrie is a fermented food expert who has studied with fermentation guru Sandor  Katz. Corrie's biggest passion is teaching others how to be more connected to their food to improve their health.

Previous article Sep 18: Play harder, jump higher, run faster: Nutrition for Optimal Fitness