When: February 23, 2011 7:00 to 8:00 pm
Where: Greenacres Market
4175 Mulberry Drive
Kansas City, MO
816-746-0010
Learn to make live-cultured foods are loaded with probiotics and enzymes that can transform your life.
GreenAcres Market
Welcomes back Donna Schwenk to learn how simple it is to make your own kefir, kombucha, and cultured vegetables.
Empower yourself with simple techniques for fermenting these
healthful foods in your own home.
Now is the time to improve our health and make good
nutrition choices. Fermented foods improve digestion, help
us to better absorb the nutrients we are consuming and
restore the proper balance of bacteria in our system. They
are fun to eat and make and can be less expensive than
taking vitamins and enzymes from a supplement.
Donna Schwenk is the chapter leader for the Weston Price
Foundation, who are dedicated to restoring nutrient-dense
foods to the human diet through education, research and
activism.
This is a FREE class, and reservations are requested. Call
816-746-0010
*There will be starter cultures to purchase at the class for
$15, but reservation is required to reserve and purchase a
live culture.
February 23,2011 7:00 to 8:00 pm
Greenacres Market
4175 Mulberry Drive
Kansas City, MO
816-746-0010
I am already doing water kefir and kombucha but I would really be interested in a class on culturing vegetables as well.
[...] New Cultured Food Class [...]
will you have water kefir or just milk? I am still enjoying my Kombucha from last years class at Natures Pantry, but didn’t do so well with the milk Kefir. I would like to come to the class if you are doing more of the cultured veggies.
Thanks,
Jane
I am having Kefir grains and kombucha. You can make sodas such as kefir soda with the whey from kefir. You can also make the veggies from the whey from kefir whey. I am not selling the water kefir crystals. Milk kefir is really strong ( 30 to 50 good bacterias) so it might be that you didn’t do well because you were detoxing. You could always use and alternative milk such as coconut or almond milk to make kefir.