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Oxymel, Fermented Herbal Elixirs

Friday, September 24 | Time: 10:00–11:00 AM (EST)

Zoom Link: https://us02web.zoom.us/j/84283691170

Learn how to ferment herbs and aromatics, and create healing oxymels with the fermentation chef Mirna Bamieh. During the workshop you will make three oxymels:

• for strong immunity
• for better digestion
• for de-stressing and relaxing

Speaker: Mirna Bamieh

Fermentation Chef and Artist, Founder of Palestine Hosting Society

Mirna Bamieh is a chef, an artist, and the founder of the Palestinian Hosting Society. During the last three years, she’s been researching various fermentation techniques in traditional kitchens of the world and putting them into practice in her own fermentation station.

Mirna runs culinary projects and hosts tables all around the world, and she is the creator of The Art of Fermented Foods. Mirna is on a mission to preserve traditional recipes and give them the attention they deserve in our kitchens, and in our societies.

If you’d like to explore the art of fermented foods, you can take a free trial class with Mirna Lacto-Fermentation: Cucumber Pickles. 

Please, prepare the following ingredients and equipment for the workshop:

• 3 glass jar with an airtight lid (any size you want to make - we will be making 3 different oxymels)
• raw honey, enough to fill 1.5 jars
• apple cider vinegar, enough to fill 1.5 jars
• The following herbs and aromatics (a handful, each jar will be filled with them by 1/4): ginger, coriander seeds, fennel seeds, anise seeds, sage, lavender, dried rose petals, camomile, thyme, ginger, garlic, basil