Exploring Food Fermentation - 150

web_classes_fermentation.jpg
web_classes_fermentation.jpg
sold out

Exploring Food Fermentation - 150

190.00

This class will cover the science behind fermentation and various cultural traditions that employ methods of food preservation. You’ll prepare kraut, kimchi, kefir, kombucha, yoghurt, tempeh, amazake, natto, miso, idli, and dosas, all easy to love and delicious recipes that provide a great springboard into the wide world of fermented foods. End the day with a smorgasbord of fermented foods provided by your instructor. Students should bring their own one quart canning jars.

  • Wednesday, April 26  - Thursday, April 27
  • 9 - 5pm
  • Tuition includes materials
  • Instructor: Eric Edgin
  • Policies
Add To Cart