I recently did an afternoon workshop to learn a bit about fermented and cultured foods. Hopefully this is just the start of a new interest for me. Here is the information as printed on the invitation for the afternoon.

"Partake in an afternoon of culinary learning and gastronomic inspiration.
Learn the simplicity of making foods like lacto fermented veggies, pickles,
chutneys, salsas, cortido, sauerkraut, kvass, & kefir. Enjoyed all winter, without refrigeration, and with tremendous health benefits you can easily make them a part of your lifestyle! Across the globe for centuries these brilliant & nutritionally prolific foods have been the sustenance of traditional cultures. Cultured foods are literally alive, both with flavour & nutritional abundance.

Think of tangy sauerkraut, spicy kim chee, rich earthy
miso, creamy kefir, cultured cream, smooth velvety yogurts, aged cheeses. Fermentation unlocks a cornucopia of hidden health giving properties.

Cultured food buttresses our natural defense systems.
They provide probiotics (or beneficial bacteria) that form a powerful front line defense for vibrant immunity. You will leave with your own jar of sauerkraut, recipes and a heap of effervescent resources. Enjoy samples of local ferments to taste, savour and delight in!"