Fermented foods, as a group, are highly nutritious and digestible. Fermentation pre-digests foods, making nutrients more bioavailable, and in many cases fermentation generates additional nutrients or removes anti-nutrients or toxins.
An often-overlooked part of a nourishing,
sustainable diet is traditional, fermented
beverages, from kvass to kefirs to Kombucha.
With years of experience brewing for home use
and larger occasions, John will demonstrate the
basics of continuously creating Kombucha and
other fermented drinks.
Other Pennsylvania Workshops
Six Inches of Soil in Six Months
John Moody is a small farmer and administrator for the Whole Life Buying Club in Louisville, Ky. With almost a decade experience in production, distribution, food preparation, fermentation and more, Moody enjoys sharing his insights with others. He and his family are especially motivated by the health benefits real food brings to both people and planet. Moody and his wife and four kids live on 30+ acres in the rolling hills and high humidity of Kentucky.
Visit www.foodclubsandcoops.com for more information.