“From sourdough to kimchi to kombucha or kvass, Fermentation is one of the most fascinating food processes that is naturally occurring everywhere. However, controlling the ferment and understanding what is happening (and being assured that it is happening in a safe manner) can be intimidating.
Plus many think you need lots of sophisticated tools for fermentation. In this class we will start to break down those barriers. We will be explore fermented foods that are easy to make, walk you through the process and even send you home with some starters.