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Fermented & Cultured Foods with Deborah Coombs

That Kitchen Place

Students will learn how to make what there is so much buzz about in the world of healthy eating: Kombucha, Kimchi, Sauerkraut and Yogurt. These types of foods have been considered to be among the healthiest methods of food preparation. The bacteria produced brings amazing health benefits and provides vitamins and enzymes that have been found to be beneficial for digestion, boosting our immune system, increasing our energy levels along with many more benefits.
Date & Time
  • January 30, 2016
  • 10:30AM - 2:30PM
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