Hi <<First Name>>,
It’s all about bubbles!
Fermented drinks were being prepared about 12,000 years ago, with grapes being fermented about 9,000 years ago. Rice, honey, berries, sugar cane, wheat, bananas and pineapple are all recorded as being fermented by one culture or another, across the world.
Ancient texts recommended alcoholic beverages as mood enhancers but also detailed symptoms of over-indulgence and consequent illness. Alcoholic beverages that were watered down - similar to what the Romans did with wine - provided quantities of safe drinking water.
Modern fermented drinks such as Turmeric lime soda from Workshop 3.0, Kombucha from Workshop 1.0 and 4.0 or Sparkling Orange Fizz from Workshop 4.0, are full of probiotics and enzymes. They can help balance the pH level of your gut, heal your intestines and boost your immune system - and they taste great too!
Of course, if left to ferment for too long, alcohol will develop. The idea is to give the microorganisms just enough time to consume the fruit sugar and carbonate the beverage and then shut down the process by refrigeration. Cooler temperatures won’t kill the microorganisms but will slow their action.
In the Turmeric lime soda and Ginger Beer we relied on a ‘wild’ fermentation. That is, we fed the microorganisms in the bug to build up the population.
In workshop 4.0, you'll learn how to do a ‘controlled’ drink ferment by using whey to guarantee the microorganism’s action. I hope you can join me soon to discover for yourself how to prepare delicious fermented drinks for the whole family.
Probiotics "on the road".
The Kitchen Elf and I are taking off soon to visit our son in outback Queensland, so packing the esky with milk kefir, jars of sauerkraut and bottles of kombucha and turmeric lime soda is not on. What do we do when we can’t access our usual fermented food and drinks? That’s when we take along the world’s best probiotic from Neways - Lacto-Flora.
It’s a simple dual sachet (pre- & pro-biotic) that is mixed with water or juice and consumed. Each serving delivers a super-effective dose of microorganisms. And the dual sachet configuration makes it ideal for travelling where it will remain at satisfactory levels of activity for up to a month out of the fridge.
You can take this daily or every few days, depending on how you are feeling. (Read the factsheet here.) More information at our online shop, where you can purchase directly.
Schedule your own workshop.
Remember - you can arrange a group of 3 to 6 attendees and suggest a suitable date for any workshop. I’ve also attached the workshop dates for the next few months.
I look forward to hearing from you.
2015 Workshop - Schedule
Workshop 1.0 - Fermenting dairy, fruit, vegetables, tea
9:30am – 12:30pm $60 includes morning tea and workbook
Saturday – 14 March, 18 April, 9 May
Workshop 2.0 - Fermenting grains, legumes and beans
9.00am – 1.00pm $80 includes brunch and workbook
Saturday – 16 May
Workshop 3.0 - Fermented jam, sauce, relish, mash & ice cream
9.30am – 12.30pm $60 includes morning tea and workbook
Saturday – 21 March, 23 May
Workshop 4.0 - Fermented nuts, fruit drinks & low tech yoghurt and cheese
9.30am – 12.30pm $70 includes morning tea and workbook
Saturday – 7 March, 28 March, 30 May
Roslyn Bono | p 3343 1354
Well-being for Life