Naturally formed, plant-based, probiotic-rich foods are a welcome addition to any diet. In a world where antibiotics find their way into our day-to-day lives in ways we can’t even fathom, any sort of probiotic help should be gratefully accepted with open arms.
From effervescent beverages like kombucha, jun and water kefir to live-culture condiments like kimchi, sauerkraut and curtido, long time fermentation advocate, Matthew Thompson, is familiar with and loves to make them all. Joined by Culinary Nutrition Expert, Alexis Macnab, this dynamic duo spills all their trials and tribulations, successful ventures and the odd epic failure of their adventures in fermentation.
Learn about the historical part fermented foods have played in a variety of cultures around the globe, the health benefits of implementing a tiny bit of fermented food in every meal and, how you can start doing all sorts of fermentation in your own kitchen with things you likely already have.
A variety of home fermented food and drink with be available for snacking and sampling!
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