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.
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:
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.
It was interesting and learned a lot
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!