Join Brooke Kornegay as she shares how to brew kombucha, seed microgreens, and ferment sauerkraut for inexpensive DIY winter nutrition!

Winter can be a challenging time to get the fresh, living nutrients our bodies crave. The average meal travels 1500 miles from farm to fork. Many of these foods are harvested well before they are ripe. The foods we get in the store are varieties chosen for their shelf life, not flavor or nutritional profile.
While we may choose to grow gardens during the spring, summer, and fall, in winter, those of us without a greenhouse find ourselves reliant on whatever the local grocery store imports to our area.

Growing indoor salads and microgreens is an easy way to supplement our nutrition during the winter months. There is nothing like eating food you’ve grown, especially when it is still living and vital, full of enzymes and living phytochemicals.

Fermenting produce from fall gardens is a highly nutritious way to preserve the harvest and replaces the need to purchase expensive probiotics. Brewing life-giving kombucha is a no-brainer, it’s as easy as making your own sweet tea!

This hands-on workshop will give you the tools, info, and confidence to grow microgreens, brew kombucha, and ferment sauerkraut to optimize your intake of living nutrients during the winter months.

Cost: $40 includes a 10″x20″ microgreen starter kit (tray, potting soil, and seeds) in addition to your very own kombucha SCOBY!

Click here for tickets.