The workshop was great. I knew next to nothing about fermenting foods before we began the session, and I left with so much knowledge. We made fermented beets, ginger carrots, kimchi, and sauerkraut. I'm not a fan of sauerkraut, especially after a bad experienced with juiced cabbage a couple months ago but I was excited about the other concoctions!
Honestly, it was a lot of work. Seriously I give people that actively ferment, can, jar - whatever you want to call it - serious props. Fermented foods are incredibly good for your digestive system and fermenting also reduces the amount of anti nutrients found on our live foods. (I will discuss anti nutrients with you soon! It's something I learned this week and previously had never even heard of!) Here are some photos from the event:
The workshop was held at Organic Lives and I highly suggest that if you live in Vancouver, BC, you take a visit! The food looks amazing and I'll be returning asap to have a wholesome and delicious dinner! Their smoothies look out of this world as well! Also, their macaroons are absolutely fabulous! It looks like some of their products can be shipped to different countries so US foodies check it out!
Photos courtesy of Alicia from The World In A Garden