Fermented foods have been a part of every ancient culture throughout history. Sauerkraut, pickles and yogurt are a few of the many traditional live-cultured, fermented foods. These foods developed out of the need to preserve food, before refrigeration was possible.
Fermented foods have been a part of every ancient culture throughout history. Sauerkraut, pickles and yogurt are a few of the many traditional live-cultured, fermented foods. These foods developed out of the need to preserve food, before refrigeration was possible.
Join Jasmine Silverstein of HeartBeet Catering for an informative hands-on fermentation workshop from 9 a.m.-noon March 26 at Volcano Art Center.
“Fermentation is an art, not a science,” Silverstein said. “It’s flexible and fun, not rigid or difficult.”
Silverstein provides guided, hands-on instruction on how to make your own sauerkraut and pickles with various combinations of vegetables. Bring home your own finished products, recipes and inspiration to continue fermenting at home.
“Our digestive system is home to a complex diversity of living microorganisms, which are impacted by what we eat and drink,” Silverstein said. “These microorganisms, which include probiotics, directly influence our own health, from aiding digestion, to clearing skin, to boosting our energy.
“We can nurture the health of these internal microorganisms by eating probiotic-rich, fermented foods.”
The cost of the workshop is $55 or $50 for VAC members, which includes all supplies and organic ingredients. No cooking skills are necessary, just an interest in real, whole food.
To register, call VAC at 967-8222.
The Volcano Art Center is a nonprofit educational organization created in 1974 to promote, develop and perpetuate the artistic and cultural heritage of Hawaii’s people and environment through activities in the visual, literary and performing arts.
For information, visit www.volcanoartcenter.org.