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 2.30.10//
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X-WR-CALDESC:Have you heard of fermenting veggies as a source of natural pr
 obiotics? Joyce Swanson can teach you how to naturally ferment various com
 mon vegetables in a 2-hour\, hands-on workshop. You will learn how to buy 
 veggies locally in stores\, or use those from your garden. You will also l
 earn how to make healthy sauerkraut with the same equipment. The finished 
 product will usually be ready to eat in four days\, during which time the 
 food will ferment at room temperature. The final product is usually a raw 
 food\, not cooked. This is not a method of canning\, so the fermented food
 s will need to be refrigerated after they are fermented. \n\nMany people c
 hoose fermentation as a way to get enormous amounts of healthy probiotics 
 in their diets. As the food ferments\, the probiotics multiply. Fermented 
 foods are a natural source of acidophilus and other lactic bacteria\, good
  for the digestive system and colon. It greatly helps establish a healthy 
 immune system. Some people eat yogurt or kefir to get probiotics. This met
 hod will be different. So\, this works for those who are lactose intoleran
 t\, too. \n\nThis is a good class to take as a couple or as a family activ
 ity. The more people in a family who take the class\, the more likely they
  will crave these fermented veggies.\n\nAttendees will have the opportunit
 y to purchase a kit to ferment veggies at home. The equipment will allow y
 ou to make endless future jars of fermented foods. If you wish to take hom
 e a jar of food you prepared in class\, plan to buy the equipment ($25 in 
 addition to the registration fee)\, and bring a wide-mouth 1-qt canning ja
 r (preferably a Ball canning jar) to the class.
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DTSTART:20201101T020000
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RDATE:20211107T020000
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UID:7286b33a-c453-46b8-9aae-83c731df9374
DTSTAMP:20260620T102339Z
DESCRIPTION:Have you heard of fermenting veggies as a source of natural pro
 biotics? Joyce Swanson can teach you how to naturally ferment various comm
 on vegetables in a 2-hour\, hands-on workshop. You will learn how to buy v
 eggies locally in stores\, or use those from your garden. You will also le
 arn how to make healthy sauerkraut with the same equipment. The finished p
 roduct will usually be ready to eat in four days\, during which time the f
 ood will ferment at room temperature. The final product is usually a raw f
 ood\, not cooked. This is not a method of canning\, so the fermented foods
  will need to be refrigerated after they are fermented. \n\nMany people ch
 oose fermentation as a way to get enormous amounts of healthy probiotics i
 n their diets. As the food ferments\, the probiotics multiply. Fermented f
 oods are a natural source of acidophilus and other lactic bacteria\, good 
 for the digestive system and colon. It greatly helps establish a healthy i
 mmune system. Some people eat yogurt or kefir to get probiotics. This meth
 od will be different. So\, this works for those who are lactose intolerant
 \, too. \n\nThis is a good class to take as a couple or as a family activi
 ty. The more people in a family who take the class\, the more likely they 
 will crave these fermented veggies.\n\nAttendees will have the opportunity
  to purchase a kit to ferment veggies at home. The equipment will allow yo
 u to make endless future jars of fermented foods. If you wish to take home
  a jar of food you prepared in class\, plan to buy the equipment ($25 in a
 ddition to the registration fee)\, and bring a wide-mouth 1-qt canning jar
  (preferably a Ball canning jar) to the class.
DTSTART;TZID=America/Chicago:20211009T130000
DTEND;TZID=America/Chicago:20211009T150000
LOCATION:Mary Jo Wegner Arboretum
SUMMARY:Fermented Veggies
END:VEVENT
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