Intro to Fermentation with Nishanga Bliss
The art of fermentation preserves and enhances foods and flavors of the season. Learn to create ferments that deliciously support health, gently cleansing and nourishing your body. In this introductory class, you will become familiar with the basic techniques that will help you transform produce into nutritious, probiotic foods, with a focus on seasonality and letting nothing go to waste. We will preserve lemons, make sauerkraut and fermented salsa and pesto.
Nishanga Bliss is an acupuncturist, herbalist, integrative nutritionist, and assistant professor of Chinese medicine at the Acupuncture and Integrative Medicine College in Berkeley, where she grows, cooks, ferments, teaches and writes about sustainable food. She is the author of the Real Food All Year: Eating Seasonal Whole Foods for Optimal Health and All-Day Energy.
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