One week from today, will be a day of Fermentation Fervor at the Florida School of Holistic Living! I chose the name to honor my fermentation mentor, Sandor Katz, who enjoys the term. I have been looking forward to this all-day intensive for some time now, and I’m so excited to share it in only one week! All of my classes at FSHL have been super fun, and I always meet the greatest folks. I expect this class to be extra fun because we’ll get to spend all day together and do much more tasting (see lunch menu below) than we do in the shorter Fermentation Fridays classes. Hope to see you next week!
AM Session: 9am – 12pm
Kraut-chi: Become a master at the classic vegetable ferments – sauerkraut and kim chi! It’s not the canned, bland kraut you’ve seen at the store, and kim chi just might become your new favorite condiment.
Tempeh: Learn to make the fermented delight loved by vegans and carnivores alike – tempeh! Store-bought tempeh will never taste the same again once you see how easy and delicious it is to make yourself. We’ll discuss the tempeh-making process, demonstrate it in class and taste fresh tempeh. Soy-free tempeh is easy and delicious.
Sourdough Bread: We may not be in San Francisco, but you can learn how to make real sourdough by enticing our wild Central Florida yeasts. We’ll go over the intriguing American history of this ferment, experiment with flavors and a variety of recipes to pack a new flavor punch in your homemade breads and pizza crusts. Gluten free recipes too!
Lunch: 12pm – 2pm
Vegan Tempeh Sourdough Reuben
Fresh Green Salad with a homemade dressing
PM Session: 2pm – 5pm
Ginger Beer: Real fermented ginger beer is a bubbly, refreshing and delicious soda beverage originating from Jamaica.
Water Kefir: Extremely versatile in flavor, depending on your choice of fruit, water kefir is another refreshing bubbly probiotic soda you can make at home.
Jun: If you like kombucha, try this version made with green tea and honey!
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