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.