Learn to make kraut with Birgitte, our resident fermentation expert! Not only are fermented and cultured foods satisfyingly tangy and great for curbing cravings, they’re full of enzymes that support healthy digestion and boost immunity. Birgitte will introduce you to the fermenting process and troubleshoot common questions, as she demonstrates how to prepare Beet Kraut with Ginger and Orange. Plus, learn how to use the kraut in a seasonal Kale Salad with Cashew Cream.
Vegan; no gluten.
About the instructor: Birgitte cultivated her love of great food and food preparation as a youngster in her native Denmark. As a functional nutritional therapy practitioner, her primary focus is to restore health to the gut as the gateway to wellness and balance, accomplished with cultured and fermented superfoods. She currently offers private or group nutritional consultation, private chef services and food delivery of primarily plant-based meals.
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.
Monday, October 12, 12:00 - 1:00 pmRegister for class