Masterclass: Plant Based Fermentation

About this event

Learn how to make how to make your own sauerkraut, kimchi, brine pickles, nut cheeses and other delights Fermented foods are on the rise, and rightly so. Not only are they incredibly delicious; but encouraging friendly bacteria in foods has been around for tens of thousands of years so it’s actually nothing new. With an abundance of health properties ferments are a win, knowing how to make your own and give all the goodness to your gut that it craves and deserves is a priceless skill to learn. “Let Food Be Thy Medicine, And Let Medicine Be Thy Food.” – Hippocrates, Father of Western Medicine” The process of fermenting foods is as old as humanity. Fermenting preserves food and makes it more digestible and nutritious. Valued for its complex tastes, fermented foods are a powerful aid to digestion and a protection against disease.” Asa Linéa Simonsson from Linéa Nutrition. Asa Linéa Simonsson from Linéa Nutrition. This masterclass will include: Learning the nutritional benefits of fermented foods Making kombucha Learning how to make sauerkraut and kimchi How to make nut cheeses How to make fermented salsa and chutneys to go with the cheeses Be treated to a healthy, plant-based lunch of hearty salads, abundant ferments, fermented gluten free bread and a fermented vegan chocolate cheesecake to finish Receive extensive easy-to-follow recipe sheets provided to recreate the dishes again and again at home This class will be a mixture of practical cooking, demos and time to ask...