August 7 class at 7 here at my home on Vegetable ferments and proper grain preparation with a new(old) wheat ferment called Rejuvelac and Apple Cider Vinegar. No fee.
Contact me at joannesmithseal@gmail.com
Wow! another very large turnout for class last night. Thank you all for coming. I apologize for not having enough chairs and printouts for everyone and I'm sorry I couldn't get around to talk to more people.
Besides my regular fermented sample foods, I had some Rejuvelac to taste which is a fermented water begerage made from sprouted wheat. Most said it tasted nasty, but I liked it and was very impressed with it's pro-biotic and nutritional benefits when I did some research a few days ago. I think I am going to keep doing this for my self. An old pint of sauerkraut from last Sept. was wonderful when I opened it last night....still bubbly and very alive and flavor was great.
I made a batch of wheat sourdough crackers with sunflower, flax and chia seeds that turned out very good. I am going to make more and air-lock bottle them for future quick snacks.
I will do another home class but not until October sometime. Meanwhile, I have 2 other classes scheduled; Sat. Aug 23 in Syracuse, Utah from 11-1 and another one in Mt. Pleasant Utah, at 1 pm. If you are interested in attending either one of those classes, I will email you the location and the hostess's number.
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