Live Cultures & Ferments Sat 23rd March, 11am-3.30pm
“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 it’s complex tastes, fermented foods are a powerful aid to digestion and a protection against disease. It is also the most sustainable preserving method on the planet – requiring no energy (other than our own) to do. Despite this myriad of benefits, fermented foods have all but disappeared from the western diet.
Come learn the lost-art of fermenting with Asa Simonsson at this one-day master class. The day’s program will include:
-Making Nut cheeses -Salsa and chutney to do with the cheese! -Kombucha -Water Kefir -Sauerkraut & Kimchi
Fee: *£65 (includes a free organic lunch) Payment required in advance of course.*This fee is used by MIH to deliver their vital program of free cookery courses to vulnerable community groups
Date: Saturday March 23rd 2013 Time: 11am-3.30pm Location: Made In Hackney, Food For All Basement, Cazenove Rd, Stoke Newington, London, N16 6PA To book a place email: sarah@madeinhackney.org 02084424266 Regretfully the kitchen is not wheelchair accessible.