There is a world of difference between commercially prepared ‘fermented’ foods and the ones you make at home. Fermented foods made the old fashioned way are so beneficial to overall health that they are often referred to as ‘probiotics’. They increase overall nutrition, promote the growth of friendly intestinal bacteria, aid digestion, support immune function, a good source of B vitamins, digestive enzymes, etc.
Wakana Kawamura, the instructor, is going to show us how to make our own miso as well as how to use it in sauces, soups and more. For more information on this event coming next Thursday to the Ecology Center, click here.