| Fermented Veggies and Pickles Unveiling the secret recipes of Wholesome Living |
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Copyright © 2008 WHOLESOME LIVING SINGAPORE
Last modified: 31/05/2010
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Copyright © 2008 WHOLESOME LIVING SINGAPORE
Last modified: 31/05/2010
[BACK TO PREVIOUS]
Rich in minerals, fibre, friendly bacteria like lactobacilli, etc..
Studies suggest that fermented cabbage may be even more healthy than
the raw vegetable, with increased levels of anti-cancer agents such as
isothiocyanates. Little did our ancestors know that their preservation
techniques could be such a miracle food to us.
In this single session workshop, you will learn to make raw food in a
different ways.
Contents:
1. Quick-pickle dishes
2. Methods of making pickled vegetables
3. Fermentation of veggies
5. Using herbs and spices
5. Packaging and storage
Duration: 3hrs
Studies suggest that fermented cabbage may be even more healthy than
the raw vegetable, with increased levels of anti-cancer agents such as
isothiocyanates. Little did our ancestors know that their preservation
techniques could be such a miracle food to us.
In this single session workshop, you will learn to make raw food in a
different ways.
Contents:
1. Quick-pickle dishes
2. Methods of making pickled vegetables
3. Fermentation of veggies
- Sauerkraut
- Kimchi
- Chinese Suan Cai, etc.
5. Using herbs and spices
5. Packaging and storage
Duration: 3hrs
