Fermenting 101

There is much to learn about the art and science of fermentation! Did you know that kefir, sourdough, yogurt, kombucha, miso, koji, and more are all based in fermentation? This course is for those interested in getting started with the most basic of vegetable/fruit fermentation, like pickles, fermented garlic, lemons, sauerkraut, and kimchi. We will define fermentation, discuss 'why' ferment, plus cover the basics of getting started, food safety and food science, plus send you off with tips and hints for successful fermentation, and storage, including recipes. And, of course, a sample or two of some fun fermented food. By adding fermentation to your food preservation skills you can transform raw ingredients into delicious and nutritious foods and beverages using beneficial microorganisms.

Registrations NOT accepted at the door, even if the class is not sold out. Walk-in's will NOT be admitted.

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