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DIY Lacto Fermenting Class – Sauerkraut and Kimchi!

January 12, 2012

Always wanted to learn how to pickle and ferment your fruits & veggies?   We had so much fun with 24 Carrot Health’s first lacto-fermenting class that we decided to do it again! 

24 Carrot Health provides a personalized holistic approach to food and lifestyle for people that makes it easy to be happy and healthy. Begin to enjoy the quality life you want right now by enjoying delicious food that supports your health.

***24 Carrot Health will also be at our Get Local/Get Healthy event this Saturday, January 14th giving out samples

Class Info:
DIY Lacto Fermenting Workshop: Sauerkraut and Kimchi!

Once you start making these fermented foods, life won’t be the same. These preparations tend to be the gateway for fermenting fanatics. There’s really no going wrong with these simple preparations that add tons of flavor and complexity to everyday meals.

Class participants will make:

  • traditional sauerkraut made with cabbage, caraway, beets, and salt
  • traditional kimchi – a popular spicy Korean form of sauerkraut – made with bokchoy, Napa cabbage, chili pepper, garlic, ginger, onions, apple, and pear
  • fruit kimchi made with seasonal fruit

Everyone participating in this workshop will take home about a pint of each to ferment at home.  Samples of traditional sauerkraut, kimchi, and a seasonal fruit kimchi will be provided.

All recipes are dairy and gluten free.  Class is limited to 12 participants.

Ingredients and materials are purchased specifically for each workshop for the number of people who have reserved a spot.  24 Carrot Health is unable to refund your payment in the event you are unable to attend.  Thank you for understanding.

WHEN: Sunday, January 22nd from 5:30-8:00pm

WHERE: Urban Acres Farm Store – 1301 B West Davis St, Dallas, TX 75208

COST: $40/person

>> Register now!

Why Ferment?


The focus of these classes is the basic process of transformation, which mainly involve creating conditions in which naturally occurring wild organisms thrive and proliferate. Fermentation makes food more digestible and nutritious, preserves nutrients, improves the bioavailability of minerals present in foods, and creates new nutrients.

Live unpasteurized fermented foods carry beneficial bacteria directly into into our digestive systems where they exist symbiotically breaking down food and aiding digestion. By eating a variety of live fermented foods one you promote diversity among microbial cultures in your body.

Biodiversity is increasingly recognized as critical to the survival of larger scale eco-systems. Your body is an eco-system that can function most efficiently when populated by diverse species of microorganisms.

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