As a child I remember loving sauerkraut but as I got older and my diet consisted of more refined and packaged foods, the fermented foods and strongly aged cheeses tasted and smelled too strong and I had no interest in eating them anymore. I preferred my sweet/salty carbohydrates, thank you very much!
Fast forward several years, my diet is cleaned up and I am enjoying once more the flavours of these amazing fermented foods. Although they are gaining popularity and now more readily available to purchase, they are still quite expensive. I was always afraid to try making them myself, but as I learned more and more about their health benefits, I was determined to learn all I could about the process – which of course I did – and I share this age old process with you in my workshop, Fermenting For Health. (watch for new dates)