The ART of FERMENTATION
June 24, 2017, 10am – 2:30pm
Learn to make delicious lacto-fermented foods in this hands-on workshop. Fermentation is a traditional way of food preparation that not only preserves the harvest but also yields greater nourishment, a healthier digestive system, and thus increased vitality. We will make kimchi, brined garlic, lacto-fermented beets and ginger carrots as well as fermented and cultured beverages including kombucha, honey wine and sodas that are good for you. You will leave with the skills necessary to begin lacto-fermenting foods at home.
Taught by community herbalist, Suzanna Stone.
Herbal teas will be provided at all the one day workshops. Please pack a bag lunch.
Fee for the class is $75.
Please take a moment to read our refund policy.
$25.00 non-refundable administrative fee.
Remainder returned if request is in writing (email) 7 days prior to event.