Probiotics MeetUp--TIME CHANGE
Time has been changed to 6 PM!!!!!! The coordinator of our Living Foods Group wanted me to post this awesome MeetUp. Here you go Lisa!! Here are some pics of my Kim Chi I made awhile ago. I look forward to learning new recipes! THE NAPLES LIVING FOODS GROUP PRESENTS: A WORKSHOP ON MAKING YOUR OWN YOGURTS, KEFIRS, FERMENTS, & CULTURES PRESENTED BY JACKIE and GIDEON GRAFF OF WWW.SPROUTRAWFOOD.COM With the advent of food preservation through canning and pasteurization, the beneficial lacto bacteria are destroyed. Now pickles and sauerkraut are made with vinegar instead of the traditional method of lacto-fermentation with salt. There are many benefits to going back to the traditional ways of our ancestors, and eating more fermented foods. OUR DIGESTIVE HEALTH DEPENDS ON HEALTHY BACTERIA, AND WE CAN KEEP A HEALTHY GUT BY MAKING OUR OWN PROBIOTICS! In this two hour class, you will learn to make and enjoy: Coconut Kefir Cultured Coconut Yogurt Vegi Kraut Fermented...