Ferment for Function

The offer still stands as it did last fermentation season:

If money is tight,
If you don't have health benefit coverage, and
If paying for "extras" is out of the question for your budget...

I’ve reserved three spots at my course this Saturday, Sept. 26, just for you at 75% off because I believe mold-free fermentation should be available for everyone.

I offered 15 spots last year (3 spots at each of my in-person courses) and only one person took me up on this offer.

Please don't be shy or too proud.

I've needed help too. Asking is one of the hardest parts of accepting help.

Please send me an email at [email protected], telling me why you’d like to attend this event.

Complete confidentiality will be honoured; recipients of this gift will not be made public in any way. I promise.

Find more information about the fermentation course this Saturday at this link https://fermentforfunction.com/fermentation-events/

Here's another weapon to add to your arsenal against viruses this fall and winter:

👉👉Lacto-fermented garlic👈👈

Fermenting garlic might seem odd: an antimicrobial food in a microbial-rich environment.

But as long as each clove is peeled correctly, you'll still have good microbial counts throughout fermentation.

It’s worth it for an explosion in antioxidant activity.

And fermentation tames the heat of raw garlic so that its doesn’t burn your stomach.

Look for domestic garlic at your farmer's market this weekend. Whatever you do, DON'T use garlic from China.

Food safety regulations are very laxed in China.

Many reports have shown contamination from human and industrial (chemical) sources on food. Support your local Canadian growers.

Get the garlic recipe at https://fermentforfunction.com/fermented-garlic/ (link in bio)

Fermented garlic | Ferment for Function You've heard raw garlic is good to fight colds. But fermented garlic is even more powerful though not as hot, and has good microbes.

"Between fresh and rotten, there's a creative space where some of the most compelling flavours arise." -Sandor Ellix Katz, the father of fermentation

This "space" is most certainly fermentation.

Let your creative juices flow as you ferment your harvest this fall.