The art of fermentation preserves and enhances foods and flavors of the season. Learn to create ferments for fall and winter, with deep flavors that support health in cooler weather, like Root and Radish Kimchi, miso pickles and chutneys and relishes for the holiday table. Suitable for beginning and experienced fermenters. This is a hands-on and demo-based class.
About the instructor:
Nishanga Bliss, MS, L.Ac. has been practicing in the holistic health field for over 20 years. She is an acupuncturist, herbalist, integrative nutritionist, and assistant professor of Chinese medicine at the Acupuncture and Integrative Medicine College in Berkeley, California where she grows, cooks, ferments, savors, teaches and writes about sustainable food. Visit her blog at http://gastronicity.blogspot.com. She is the author of the Real Food All Year: Eating Seasonal Whole Foods for Optimal Health and All-Day Energy, just released New Harbinger Press.
|Sat Nov 3, 2012 8pm – 10pm GMT (no daylight saving)|