Community Event

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Fermentation: The Works Workshop

Sunday | January 22, 2017 | 10:00 am — 2:00 pm

Location in North Oakland, CA

A crash course in lacto-fermentation. In this class we will learn to harness the micro-scopic world to enhance flavour, nutrition and digestability, turning raw organic ingredients into foods and condiments which far surpass their commercially available counterparts. We’ll learn about sauerkraut, kim chi, dill pickles, pickled beet and fermented fruits. Then we’ll move on to explore all the drinks: we will learn how to “catch” a wild ginger beer bug, whey sodas, the difference between kombucha and vinegar and how to make them all. You will taste a variety of finished products and take home a wealth of concepts to experiment with.

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Cost: $50-90 sliding scale plus $15 supply fee
Please contact organizer for wheelchair accessibility information.

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