Ferment The Fall Harvest!
Preserve the harvest, strengthen your digestion and immunity, and create intriguing flavors in your kitchen by learning the simple art of fermentation. This class is suitable for beginners and those who are already fermenting. We’ll start with basic wild fermentation and move on to various methods of fermenting with a culture. Demos and tastings of sauerkraut, curtido, komucha, wine vinegar, fruit shrubs and more . Everyone will make a seasonal kimchi or kraut to ferment at home. Bring a knife and cutting board!
Instructor: Nishanga Bliss is a holistic doctor who lives in Berkeley where she grows, cooks, ferments, savors, teaches and writes about sustainable food, She is the author of Real Food All Year: Eating Seasonal Whole Foods for Optimal Health and All-Day Energy.
Space is limited, register online.
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