On Sunday 11th October
11am- 2:30pm
Fermented foods have risen in the broader health and wellness conversation in recent years, and for good reason. We now understand much more about the importance of a healthy gut microbiome and the direct effect it has on immunity and mental health. In this session, Jody will guide the group through making two of his favourite ferments, Kombucha and Kimchi. Kombucha is a sweet-sour beverage made by fermenting tea, whilst Kimchi is a spicy, flavour-packed condiment. These are both great for beginners as well as being full of probiotics, vitamins and minerals.
to Jody’s Substack post about fermented foods: https://lifeinfractals.substack.com/p/the-slow-rise-of-fermented-foods
Refreshments & Healthy vegetarian lunch provided.
On Sunday 11th October
11am- 2:30pm
Fermented foods have risen in the broader health and wellness conversation in recent years, and for good reason. We now understand much more about the importance of a healthy gut microbiome and the direct effect it has on immunity and mental health. In this session, Jody will guide the group through making two of his favourite ferments, Kombucha and Kimchi. Kombucha is a sweet-sour beverage made by fermenting tea, whilst Kimchi is a spicy, flavour-packed condiment. These are both great for beginners as well as being full of probiotics, vitamins and minerals.
to Jody’s Substack post about fermented foods: https://lifeinfractals.substack.com/p/the-slow-rise-of-fermented-foods
Refreshments & Healthy vegetarian lunch provided.
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