Fermented foods and beverages are present in virtually every culture on Earth and are a vital part of a healthy digestive system. This course will introduce you to the history and basics of Lacto-fermentation and all the equipment necessary to produce ferments in your own kitchen.
This full day class will teach you how to make Sauerkraut, Kimchi, Jun, and Kombucha.
For the Sauerkraut and Kimchi session we will visit every stage of the process, from the cutting board, to the brining versus sweating, to the jarring up of our creation. Everyone will take a prepared jar of each home with them.
For the Jun and Kombucha session we will begin with a tasting. You will then meet a SCOBY or “Mother”, different fermentation vessels, fermentable sugars, and favorite recipes.
At the end of the day, everyone will leave with a SCOBY and container, as well as a mature jar of Kombucha.
$75.00 per person