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Fermenting Sauerkraut and Kimchee

June 14, 2015 @ 10:00 am - 2:00 pm


For those of you who have taken a workshop with Val Andrews, you’ll be excited she’s back. This time she’s teaching her favourite topic –  fermentation. sauerkraut

Humans have been fermenting food for hundreds of years. Microscopic organisms transform food to extend its usefulness. Fermentation makes food more nutritious and tasty.

Many of your favourite foods and drinks are fermented, including bread, cheese, wine, beer, mead, cider, chocolate, coffee, tea, pickles, sauerkraut, kimchi, salami, miso, tempeh, soy sauce, vinegar, yogurt, kefir, and kombucha.

Sally Fallon, in her famous cookbook, Nourishing Traditions, says that lacto-fermented fruits and vegetables have “numerous advantages beyond those of simple preservation”. These include:

  • enhanced digestibility
  • increased vitamin levels
  • numerous helpful enzymes
  • antibiotic and anti-carcinogenic substances
  • lactic acid which promotes the growth of healthy flora throughout the intestine
  • hydrogen peroxide and small amounts of benzoic acidKimchiThis workshop will explore:
  • the history and uses of these amazing super foods
  • how to properly prepare ferments in a hands-on method
  • any mistakes you could make (not many)

You’ll get:

  • hands-on experience
  • a finished product to take home
  • recipes and notes.
  • samples of The Harvest Pantry ferments

Note: This is a hands on workshop. Please prepare to get your hands dirty.


When: Sunday, June 14th, 10am-2pm

Where: Wellington County Museum and Archives – 0536 Wellington Road 18, Elora, ON N1M 2W3

Cost: $55, includes hands-on experience, finished product to take home, recipes, notes, and samples. 

To Bring: Apron




In partnership with Wellington County Museum & Archives




Val Andrews is a culinary professional who brings over 25 years experience to her art. She has worked as a food service manager, culinary instructor, recipe developer, caterer and farmers market stall operator. She is dedicated to the use of local, organic ingredients and creating a dining experience that is not only delicious, but health-giving and memorable. For Val, good food, whether you are growing it, preparing it or eating it, is the foundation for forging strong joyful relationships and building community. Val has been preserving and fermenting foods since her childhood. She has a unique gift for making her students feel confident and empowered to take these hands-on skills home and put them into practice.




Cancellation Guidelines

  • Minga will provide a 100% refund for workshops cancelled by Minga.
  • If a registrant cancels a workshop with more than 48 hours notice, a 100% refund will be issued.
  • If a registrant cancels with less than 48 hours notice or does not show up, no refund will be issued.
  • The above policies apply for pre-registered workshops. Refunds or credits will not be issued for a missed class.



June 14, 2015
10:00 am - 2:00 pm
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