Soak, Sprout, Sourdough, & Fermented Beverages
with Rosie Ueng
Saturday, March 14, 5:00-8:00PM
Berkeley Kitchens, 2701 8th Street, Berkeley
Did you know that grains, beans, and nuts have many anti-nutrients, which inhibit digestion and absorption of nutrients? Learn how to properly soak and sprout them for maximum nutritive value. Also make pets of the beneficial yeasts floating around your kitchen, and learn to make your very own sourdough starter! We will make sprouted almond-coconut butter and other sprouted and sourdoughed recipes. Beckon your inner mixologist and learn to make your own probiotic fermented elixirs, such as kombucha, coconut milk and water kefir, beet kvass, and ginger beer! A delicious dinner will be included.
$125 for this class, or $225 for this class plus Fermentation is Easy: Cultured Vegetable & Dairy.