Hands-On Fermented Foods Workshop: Kimchi & Kombucha/Jun with Jasmine Silverstein of HeartBeet Foods

When:
October 26, 2019 @ 10:00 am – 1:00 pm
2019-10-26T10:00:00-10:00
2019-10-26T13:00:00-10:00
Where:
Volcano Art Center Niaulani Campus
19-4074 Old Volcano Rd
Volcano, HI 96785
USA
Cost:
$60 and $55 for VAC members plus a $15 fee, inclusive of supplies
Contact:
808.967.8222
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Hands-On Fermented Foods Workshop: Kimchi and Kombucha/Jun with Jasmine Silverstein of HeartBeet Foods

Saturday, October 26, 2019 | 10am – 1pm

Our digestive system is home to a complex diversity of living microorganisms, which are impacted by what we eat and drink. These microorganisms, which include probiotics, directly influence our own health; from aiding digestion, to clearing skin, to boosting our energy. We can nurture the health of these internal microorganisms by eating probiotic-rich, fermented foods.

Fermented foods have been a part of every ancient culture throughout history. Sauerkraut, kimchi, kombucha, pickles, and yogurt are a few of the many traditional live-cultured, fermented foods. These foods developed out of the need to preserve food, before refrigeration was possible.

Join Jasmine Silverstein of HeartBeet Foods in this hands-on “Kimchi & Kombucha/Jun” workshop on Saturday, October 26, 2019, from 10am – 1pm at Volcano Art Center Niaulani Campus in Volcano Village. Learn the basics of culturing cabbage and various vegetables into probiotic-rich Kimchi, as well as how to make your own kombucha and jun. Each participant will take home their own finished products. This informative and engaging workshop will leave you prepared to make your own ferments at home!

Cost for the workshop is $60 and $55 for VAC members plus a $15 fee, inclusive of supplies. All supplies and Organic ingredients will be provided. Pre-registration is required. No cooking skills necessary, just an interest in real, whole food. Fermentation is an Art not a Science… It’s flexible and fun, not rigid or difficult.

Version 2Jasmine is a holistic chef and retreat caterer on the Big Island. She began experimenting in the world of fermentation in 2011, shortly after being diagnosed with a severe autoimmune condition. The benefits she has received from discovering and engaging in the world of microbes has proven to be invaluable. She hopes to share her experience and inspire others to cultivate their own health. Find more information about Jasmine and her services at www.heartbeetfoods.com.

This workshop is FULL! Please contact VAC to be placed on a Wait List. 

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