Sauerkraut with Spring Flora ‐ "Let Thy Food Help You Heal"

In this workshop, you can learn how to make Sauerkraut. As this is a hands‐on workshop you can also take home the Sauerkraut that you make. In the Sauerkraut with Spring Flora workshop the following was used:

  • Red Cabbage
  • Garlic Mustard leaves***
  • White Yarrow leaves***
  • Purple DeadNettle leaves, flowers, and stems***
  • Pink Himalayan Sea Salt
  • Caraway Seeds
  • Yellow Mustard Seeds
  • Bouquet Dill Seeds*
  • Slow Bolt Coriander Seeds*

* ‐ Grown and harvested by Obiora Embry before 2019

*** ‐ Foraged by Obiora Embry in 2020

Photograph by Alice Melendez
Photograph by Alice Melendez
Photograph by Alice Melendez
Photograph by Alice Melendez
Other Workshops by Obiora Embry

If you are interested in having this traveling workshop in your neck of the woods, please contact us for pricing and traveling fees.

Disclaimer: In the Sauerkraut with Spring Flora ‐ "Let Thy Food Help You Heal" workshop some of the ingredients were foraged but may not be growing when your workshop happens.

About Obiora Embry

My name is Obiora Embry and I have a B.S. degree in industrial engineering and have dabbled in "herbalism" through various means off and on for 30 years. Even though this is the case I am not trained in anything but have perused books, articles, learned from others (including Nature), but most importantly have firsthand experience helping myself and close friends to heal with herbs and food (i.e., let thy food be thy medicine). I am a firm believer that our bodies can heal itself from most things.

I started researching healing foods and herbs to heal others at the request of an ex‐girlfriend when her maternal grandmother was dying of colon cancer in 2003. I learned a lot through this research and started applying the newfound knowledge with my then girlfriend (and her children) to try and get her healthier. And as I met more single mothers over the years I introduced many of them to growing food and have helped them to heal primarily through their food intake and also by getting their hands into the healing soil (along with other actions).

I have not stopped but have continued to allow the plants and the Universe to lead the way in helping me to better understand how to use our abundant plant allies. As I have been an avid food grower since 2003 or 2004, many of the food and herbs that used have been grown by me. However, as I have started to delve more into foraging in the past three years a lot of what I use today is foraged from our two acres on the farm of Martin Acres and elsewhere.

And I have been tossing around the idea partly through the encouragement by my cousin, Tiffany Bellfield (of Ballew Estates), to teach hands‐on classes/workshops for some of the food that I create. I am not a vegetarian or vegan but most of the food that I prepare and/or cook is vegetarian and vegan, but more importantly, I try to add various layers (including but not limited to herbs and spices) to what I create along with LOVE.

Some of my lacto‐fermentations include the following: