The art of fermentation preserves and enhances foods and flavors of the season. Celebrate spring by learning to make cultured dairy and whey, beet kvass, fermented beets and turnips, spring kimchi and more. Suitable for experienced fermenters.
Dr. Nishanga Bliss, D.Sc., L.Ac. has been practicing in the holistic health field for over 20 years. She is an acupuncturist, herbalist, integrative nutritionist, and assistant professor of Chinese medicine at the Acupuncture and Integrative Medicine College in Berkeley, California where she grows, cooks, ferments, savors, teaches and writes about sustainable food. Visit her blog at http://gastronicity.blogspot.com. She is the author of the Real Food All Year: Eating Seasonal Whole Foods for Optimal Health and All-Day Energy, just released from New Harbinger Press.