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Exploring Food Fermentation: April 26-27, 2017

April 26 @ 9:00 am - April 27 @ 5:00 pm
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Exploring Food Fermentation

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.


Start: April 26 @ 9:00 am
End: April 27 @ 5:00 pm
Cost: $190
Event Category:


Address: 10515 OP Ave E
Scotts, MI 49088 United States


Enrollment 4 to 12
Minimum age 14
Tuition fee $150
Materials fee $40
Instructor(s) Eric Edgin