Ferment the Spring and Summer 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. Learn many ways to preserve the produce of the warmer seasons, fermenting with salt, whey, brine, and miso, making condiments and dishes to expand your culinary repetoire and support your health. Everyone will make a condiment to ferment at home. Bring a knife and cutting board!
Instructor: Nishanga Bliss is a licensed acupuncturist who has worked in the holistic health field for over 20 years. She lives in Berkeley where she grows, cooks, ferments, savors, teaches and writes about sustainable food.
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