Join us at the Plant Academy to delve deep into the art of ancient ingredients and fermentation techniques with a fresh seasonal twist.
With the far out fermenter herself, Jessie Ferments in collaboration with Kimberly Parsons, author, writer and chef. Together they will talk about the 7 chakras* and create ferments designed around each element to share the knowledge to support you to fund better balance through food.
This class shares up to date ideas, new recipes and hands on experiences. With a focus on Ferments for balance. Expect to leave with a good understanding of fantastically fermented food and how to use it.
What to expect
Welcome drink and demo : Balancing Throat Water Kefir
An informative discussion detailing the 7 chakras and how to stay aligned with Kimberly.
A discussion on why and how fermented foods are good for our minds, bodies and souls.
Tasting and making a variety of fermented foods to balance each chakra
Balancing Root Smoked Beetroot Kimchi
Balancing Sacral Lapsang Souchong Carrot Lox
Balancing Solar Plexus Lemon & Chili Pickle
Balancing Heart kraut
Balancing Third Eye Kraut
Balancing Crown Tincture
Making your own personalised ferment for balance this season
A fabulously fermented organic plant based lunch
Probiotic tea and cultured cake
Next workshop Saturday 30th November 11:00am- 2:30 pm
Early bird price £65 until October 5th then £75
About the Chakras*
Chakra is an old Sanskrit word that literally means wheel. This is because the life force, or prana, that moves inside of you is spinning and rotating. This spinning energy has 7 centres in your body, starting at the base of your spine and moving all the way up to the top of your head. In a healthy, balanced person, the 7 chakras provide the right balance of energy to every part of your body, mind, and spirit. They have the ability to give us an unbelievable amount of energy and power if in alignment and we tune into it.