Kefir, Kombuca, kimchi, miso, sourdough all have one thing in common – the cultivation and encouragement of active fermenation. This far healthier method of preserving has been around for centuries, however due to its varying results, it is rarely used commercially.
Join us to discover the art of home fermentation in order to reap the benefits of these healthy bacteria.
Demonstration and preparation of various items made from several different fermentation methods: sourdough breads, pickles, cheese, traditional sauerkraut, fruit beers, (pineapple, ginger beer, fruit infused kombucha), kimchi, yogurt and kefir.
Please send me my application pack for Fascinating Fermentation
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Please note that you will be added to our course subscription database and will receive course information from time to time.
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