Seasonal Brine Vegetables

What to Bring

  • Pen and paper for notes

What to Wear

  • Casual

Seasonal Brine Vegetables

About This Class

Class Schedule

  • Duration: 2 hours

What You Will Learn

  • How to create ‘art in a jar’
  • Impact of gut health on the immune system
  • Impact of gut health on the appetite!

What You Get

  • Jar of seasonal brined vegetables to take home.
  • Step by step instructions and hands-on experience of fermenting.
  • Time for taste testing

Description

How you feel is determined by your gut as it has a huge impact on your immune system. So, maintaining the balance of bacteria in your gut promotes good health and well-being. It can also impact the appetite control centre in your brain, and therefore your appetite!

At this workshop we will use fresh, organic, seasonably available produce to create ‘art in a jar’ that is appealing to both the eye and the senses. Make a statement through your food choices and join us for an evening of fun, creativity and life-changing health benefits.

About Gillian Kozicki & Cultured Artisans

Gillian Kozicki is the passion behind Cultured Artisans. When conventional medicine failed to keep Gillian well, she investigated alternatives, starting with whole foods and a healthy organic diet. Her love of home prepared good food and supporting good health combined when she met Sandor Katz, as this is when she discovered the link between the two.

Gillian then threw herself into fermenting as an evolution of her permaculture interests. It connected so many areas of her life and quite simply, just made sense! Gillian has pursued it with vigour ever since and spent many hours finding a rhythm that is working and evolving for her, her family and the friends she ferments with.

Cultured Artisans was established to empower people to:

  • Ferment at home
  • Reconnect with their gut and community for better health
  • Be creative with their ferments
  • Enjoy the adventure of working with live cultures
  • Share the abundance with others

Date and Time

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See yourself here?
Book soon. 207 people viewed this class.
A
Mar 2017
Seasonal Brine Vegetables - 23 Mar 2017 6:30 PM

A good balance of scientific background and practical hands-on application, all timed to perfection. The presenter was knowlegeable, personable, relaxed, confident and warm, gave informative descriptions of what we were doing and gave good answers to questions. A very comprehensive array of props was provided and we each finished up with our own jar of brined vegetables to take home. I was especially interested to learn about the herbs and the different kinds of salt that can be used to give different results. All in all, an inspirational and motivating workshop; I now have half a dozen jars of my own on my self.

L
Mar 2016
Seasonal Brine Vegetables - 10 Mar 2016 6:30 PM

It was interesting and learned a lot

J
Mar 2016
Seasonal Brine Vegetables - 10 Mar 2016 6:30 PM

Besides learning how to make a bottle of fermented vegetables, I really appreciated the teacher's passion and knowledge of the subject. I've been into fermented vegetables for about 6 months and noticed an improvement in my health, but I've done this mostly in isolation, so it was good to share this passion with others. I will be back for the kimchi class!