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Vegetarian
Get Cultured: Fermented and Cultured Foods

Birgitte Antonsen

Cultured and fermented foods are becoming more popular, but what do they do for you, besides adding a delicious boost to other dishes? Learn from Birgitte about these nutrient-dense super foods that have the benefits of aiding digestion, boosting immunity and curbing cravings. We will also discuss how to use these foods as a condiment and how to integrate them into other dishes. You will learn how to culture vegetables, fruits and drinks, utilizing different kinds of brine. We’ll explore making Yogurt; Crème Fraîche; Winter-spiced Fruit Chutney; Kombucha Tea; Cultured Coconut; and Sourdough Starter. Vegetarian, with dairy, no eggs.

Members: $35, Non-members: $40

  • Tuesday Jan 21, 6:30-9pm. West Seattle
  • Saturday Jan 25, 3-5:30pm. Issaquah
  • Friday Feb 7, 6:30-9pm. Greenlake Aurora
  • Wednesday Feb 12, 6:30-9pm. Greenlake Aurora
  • Wednesday Feb 19, 6:30-9pm. Edmonds
  • Thursday Feb 20, 6:30-9pm. West Seattle
  • Wednesday Feb 26, 6:30-9pm. Redmond

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