Eleanor and Pam were busy taking a hands on approach to learning healthy options for improving nutrition at Her Kitchen in the Western New York community on 2/21/2026. The event involved learning to make food such as Kimchi and Sauerkraut with Ashley from Sacred Community Nourishment.
February 21, 2026
On February 21, 2026, Eleanore joined community members, health advocates, and food lovers at the Food As Medicine Conference for a deeply engaging, hands-on workshop centered on one of the world’s oldest and most powerful food traditions: lacto-fermentation.
Guided by Ashley of Sacred Community Nourishment, the class invited participants to slow down, gather around the mixing bowl, and rediscover food as both nourishment and medicine.
Learning the Art and Science of Fermentation
Eleanore dove into the fundamentals of lacto-fermentation, learning how this time-honored technique preserves vegetables, extends the harvest, and enhances nutrient availability. Ashley carefully walked the group through:
- The stages of fermentation
- How fermentation differs from pickling
- The role of salt, time, and beneficial bacteria
- How fermented foods support a healthy gut microbiome
The discussion connected traditional food wisdom with modern nutritional science, highlighting how fermented foods can strengthen digestion, immunity, and overall wellness.
From Classroom to Kitchen
This was not just a lecture—it was a full sensory experience. Each participant, including Eleanore, received a take-home fermentation kit complete with:
- A glass jar
- Fermentation pickle pipes
- Fermentation weights
Under Ashley’s guidance, Eleanore created her own jar of sauerkraut, mixed by hand and prepared to ferment at home. The tactile process reinforced confidence and accessibility—proof that anyone can make healing foods in their own kitchen.
Tasting, Sharing, and Community
One of the highlights of the session was tasting a variety of finished kimchi and sauerkraut prepared with help from Ashley. These samples showcased the wide range of flavors, textures, and cultural expressions possible through fermentation.
Equally meaningful was the sense of community. Participants shared stories, questions, and laughter while working side by side, transforming food preparation into a sacred, collective practice rather than a solitary task.
Leaving Empowered
Eleanore left the class equipped not only with her fermenting sauerkraut, but also with:
- A recipe book for creating multiple kraut varieties
- A salt guide to ensure successful fermentation at home
- The knowledge and confidence to continue fermenting independently
Most importantly, she left with a renewed appreciation for food as medicine—simple, ancestral practices that nourish both body and community.
A Living Example of Food As Medicine
Eleanore’s experience reflects the heart of the Food As Medicine movement: practical education, cultural food traditions, and community connection coming together to support long-term health.
With instructors like Ashley of Sacred Community Nourishment, the conference didn’t just teach about wellness—it empowered participants to live it, one jar of kraut at a time.