Event

Fermentation for Summer Vibrancy

Wednesday, June 5, 6:30-9PM, Ticketed
Fermentation for Summer Vibrancy
$50 for 18 Reasons members; $60 for the general public

The art of fermentation preserves and enhances foods and flavors of the season. Learn to create ferments for summer that deliciously support health. In class, we will make use of summer produce to create seasonal herbal sodas, fermented chimmichurri sauce, cucumber and other brined pickles, and preserved citrus. Everyone will make and take home their own half sour dill pickles.

Please bring a clean quart jar to class, with a lid.

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.