#day2 #plantlab #chiapudding #gingerbugfermentation
This morning I made a three-layered chia pudding parfait, crammed with spice, superfoods and locally farmed fruits. Think white chia seeds, raspberries, goji berries, cardamon, raw honey, vanilla, fresh orange zest, raw cacao powder, mesquite powder, grated ginger and bee pollen.
After that, the whole group fermented a collection ginger bugs which we will use to make flavoured ginger root beers in the coming days. Fermentation is incredibly good for you. Sandor Katz's book "The Art of Fermentation" is the leading authority on it at present.