* * * March 2010 * * *
Sauerkraut, Kimchi, Fruit Kimchi, Beet Kvass, Spicy Beet Kvass, Ginger Carrots, Apple/Pear Chutney, Dairy Kefir, Coconut Kefir, Quinoa Beverage

* * * February 2008 * * *
Fermented Vegetables - Sauerkraut, Kimchi, Beet Kvass

* * * November 2007 * * *
Pet-food for Dogs and Cats, Spicy Meatballs, Mayonnaise, Curry Mayonnaise, Fermented Ketchup, Mustard

* * * October 2007 * * *
Roasted Fowl, Apple and Sausage Dressing, Fermented Cranberry Relish,Hazelnut crust Pumpkin Pie, Real Ice Cream

* * * Setember 2007 * * *
Kimchi, Fruit Kimchi, Sourdough Bread, Bone broth (Chicken & Beef)

* * * July 2007 * * *
Lacto-Fermented Beverages: Kombucha, Kefir, Quinoa Milk, Ginger Ale, and Root Beer

* * * June 2007 * * *
Fermented Vegetables: Sauerkraut, Tsatsiki, Ginger Carrots, Beet Kvass and Cortido

 

Read what our attendees had to say about the classes:

"Great - Thank you for offering this opportunity to learn."

"It was great! You are doing a fantiastic job."

"Fantastical! I can't think of any improvements."

"Great. You were so available to answere questions. Good demo. Tasting everything was great."

"Well organised and great speakers. The samples were great to see and taste."

"Very good information."

"Helpful. Presenters well organized."

"Great - Good opportunity to try things before you make them. Also to know what tastes right."

"Great!  Informative.  Loved the informal Q/A style throughout."

"Very good.  Liked three people working as a team, with slightly different perspectives."

"Excellent.  The informal atmosphere was excellent."

"Great."

"I really enjoyed the class.  It was informally informative, if you will."

"Excellent! Very supportive to our carrying through with super demos, tasting and handouts. 
Thank you!"

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Naturally occurring wild organisms thrive and
grow in fermented foods, and so do we!

We appreciate yourcomments and suggestions.  Please send us additional feedback by .

Learn more about Lacto-Fermentation on the Weston A. Price website.