Description
What’s all this fuss about fermented foods? Why are fermented foods essential for gut health, and why are they so expensive? In this class, Mo Katz-Christy will walk you through how to use any old vegetables to make delicious and nutritious fermented foods that replenish the microbiome, regulate our immune system, and more! Leave with a jar of kraut that you can share with your household.
Mo Katz-Christy (they/them) is a queer Ashkenazi Jewish herbalist born and raised in Cambridge, MA on unceded Massachusett land. They approach herbalism by connecting folks to the knowledge they already have about their body and herbs through working with kitchen medicine, ancestral traditions, and mulberries falling on the sidewalk!
Mo graduated from a three-year clinical herbalism program at the Vermont Center for Integrative Herbalism in 2022. They work one-on-one with clients to address the root imbalances that are causing dysregulation and to promote long-term healing, focusing on gut health. You can find out more about their work at mokatzchristy.com.
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