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You can find out more information about the benefits of Fermented Foods at our next class:
Probiotics & Fermented Foods - YOUR Gut Health
Tu esday Marc h 10th @ 7: 30pm - 9pm
Join Nancy Telfer & Anita McLellan as they discuss the amazing benefits of taking probiotics and eating
fermented foods. Did you know that 80% of your immune system is in your gut? When you take care of
your gut health, you are taking care of your immune system!
Find out the how to make your own fermented veggies and water kefir 'pop' so that you can give your
body some of those healthy probiotics and taste some of the best fermented veggies we sell here at the
store! Eating fermented foods is one of the best ways to boost your immune system and is very easy to
do.
Every attendee will have a chance to win a basket of free products and an information package (with
recipes) to take home and start making your own fermented foods.
Tickets: $20 per person are available at the front cash. (minimum of 5 people)
Pre-registration is required.
This vegan kimchi was featured in a Toronto Star article and video
interview with food reporter Michele Henry!
Henry's Tempeh
An entirely natural and minimally processed soyfood with no
preservatives added. Pasteurized, ready-to-eat coming out of its
package, does not require steaming prior to eating. On a
stand-alone basis, i.e. without seasonings added through cooking,
it has a very mild, nutty taste.
Liberte Kefir
This non-effervescent Kefir contains 10 strains of active cultures
and provides two billions bacteria per serving of 250 ml. This new
way to enjoy the goodness of kefir is made from a pure and short
ingredient list. For example, plain Kefir contains only fermented
milk and bacterial cultures.
Drink it by the spoonful or the glass or pour it over your favourite
cereal!
Kefir Starter
This mild aromatic kefir culture, called 'Kefir Ferment' has been
obtained from kefir grains and is used for the production of
fermented milk products with slight kefir aroma.
Directions:
Open the sachet and add the culture directly to the warm
milk. Stir, but avoid foam and air introduction in the milk.
Place the culture in clean jars at room temperature. The
first inoculation might take up to 24 hours to set at 23C
(73F.) Then cool in the fridge. Second transfer from first
batch will only take 6 - 8 hours to set.
Stir gently once fermentation is complete and then cool
immediately by placing in a refrigerator.