We are so happy to welcome the Peanut Butter Palace from Orlando to Sustainable Kashi! In this interactive workshop we will learn to make fermented foods like kimchi and sauerkraut with an emphasis on Permaculture and what is currently coined Wild Foraged Ferments.
The word forage can be described as “a wide search over an area in order to obtain something, especially food or provisions.” With this concept in mind, this class will not only focus on biome-appropriate plant based ferments such as papaya, radishes, elderberry, and honey.
We will also delve into the many possible ferments that food acquired from our local dumpsters can provide us. Wild ferments can be a useful technique for those seeking to improve the quality of food they consume. However, foraged ferments can also increase awareness on the many possibilities that nature and city food waste has to offer.
$10. Register here.