2015 Kitchen Table Talk series: “Ferments and More”

On November 17, 2015 Lorraine Schmid from Down to Earth Nutrition & Wellness, and Thyme Again Gardens, hosted the fourth in her series of kitchen table talks. While Lorraine talked about why and how fermented foods are good for us, participants got hands-on experience making beet kraut, sliced radish ferment, carrot-ginger kraut and kimchi. As a bonus, we lunched on Nori rolls, kombucha, and fermented carrot cake — proving that fermentation isn’t just about cabbage!