Back to Basics Fermentation – June 28, 2014

2013-02-15 17.06.27

Fermented Mayo (Spoon-Licking Good!)

Our focus is on veggies and condiments. This is intimate small group setting where you will leave confident and excited to safely and easily make delicious probiotic-rich goodies that taste amazing. You and your family will love them!

Condiments are one of my favorite ferments – it’s so easy to add these to your meals. These are alive with beneficial bacteria (think probiotics with a much smaller price tag and much more enjoyable than swallowing a supplements), keep longer in the fridge and taste better than anything you can buy at the store. I’ve been told by people who don’t typically like mayonnaise that my lactofermented mayonnaise is spoon-licking good.

Seasonal vegetables will be covered.

Click here to find out why you should learn to ferment.

Lisa combines time-honored small-batch artisan methods with modern technology by using a remarkable anaerobic fermentation system from Probiotic  Jar.This system easily transforms a wide-variety of your favorite fruits, vegetables, condiments – even grain and dairy – into consistently tasty, nutritious “lacto-fermented”, nutrient dense food – without the worry of mold or other unwanted microbes.

June 28, 2014, Saturday 9:30am to noon (1 spot left)
Lisa’s Private Kitchen, Palo Alto (address given upon registration)
Cost: $50

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Contact lisa@lisascounterculture.com or 650 858-1148 to sign up or for more information.

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