Vancouver's Leader in Transition toward Strong, Resilient, Complete Communities
Thursday, October 22, 2015
Dunbar Community Centre, 4747 Dunbar Street at 31st Avenue.
Join Holistic Nutritionist Andrea Potter of Rooted Nutrition and Artist in Community Elisa Yon at the Dunbar Community Centre for a fun and hands-on exploration of fermented foods!
As part of the Working Holiday art project, we will honor the value of labour as it relates to the celebration of the harvest season, the preservation of food, and the sharing of culture, traditions, and skills. Participants in this workshop will work together to create a unique and ?limited edition set? of delicious cabbage inspired ferments.
Traditionally, fermented foods such as sauerkraut have long been the most nutritious and practical way to preserve the harvest. Every culture has traditionally fermented foods: from kimchi to pickles, yogurt and bread -- every cuisine has developed an affinity for working with micro-organisms like friendly bacteria and yeasts to transform their food.
In this workshop:
Participants will make a batch of probiotic sauerkraut together. This includes instructions on making traditional sauerkraut and variations including spices, herbs and other garden veggies for endlessly varied cabbage-based ferments;
Participants will learn about the basics of fermenting food at home and the many nutritional benefits of eating fermented veggies; and
Each participant will leave with a jar of healthy and happy pickled veggies as well as handouts with all the necessary information to make sauerkraut at home.
Materials: Please bring a sharp knife for the preparation of vegetables. All other materials will be provided.
$5 registration fee will cover supplies. To register visit vanrec.ca and type "working holiday" into the search bar.