What do kombucha, sourdough, yogurt, and kimchi all have in common? THEY’RE ALIVE! While transforming our food using microorganisms may sound intimidating, folks have been out there fermenting for CENTURIES! Fermentation is the most ancient form of preservation. In this class we will learn to harness the power of nature to extend the shelf life of our food in a way that pulls out new flavors and textures. All you need are some age-old techniques, all five senses, seasonal ingredients and you’ll be bubbling in no time. In this class we’ll learn to make Sauerkraut/ Kimchi, Lactic Acid Pickles, Kombucha and Fermented Fruit Soda.

Registration closes the Friday before class.

There are multiple price points, as this class is sliding-scale, and includes all supplies. Please choose the option that best suits what you can afford right now.

Instructor: Erin Torgerson

Date: Tuesday, June 30th

Time: 5:30 - 8pm

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