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September 18 @ 9:00 am - 4:00 pm
The process of lactic-acid fermentation increases vitamins, enzymes and beneficial bacteria naturally present in good whole, fermented and culturally traditional foods. Roberta is hoping to inspire you to include all of this in all diets as a way to introduce healthier options for optimal digestive functioning. In this good for your gut class, you will learn how to make kombucha, kefir, sourdough starter (for bread baking), cultured butter and sauerkraut.