Date:  Saturday, 3/03/12, 2 – 4 PM

Location: Workshop is $25 per person. This time of year I am in the process of fermenting the abundance that my garden is supplying. For this class I will have some ferments ready to taste and fresh veggies for us to prepare them so you can experience the full circle of making and eating them.  We will taste and make lacto-fermented beet kvass, ginger carrots, and sauerkraut.  Traditional cultures ate fermented food with practically every meal.  They are loaded with healthy, immune supportive probiotics.  Fermenting is also a way to preserve food while retaining and often increasing the nutritional value.  You will have recipes and know what to expect them to taste like after this class so you can get them into your diet!  *Bring an organic cabbage and wide mouth quart jar if you’d like to start your own sauerkraut to take home.*  Since Rebecca needs a week to prepare for this workshop, a minimum of 5 students must commit to attend by 2/25/12.  Contact Rebecca directly at 727-688-9069 or email rebeccabeekeeper@yahoo.com. Sponsored by StPete.LocallyGrown.Net.