"Fermentation is one of the oldest food-processing methods still used today. The science of fermentation, or zymology, studies the conversion of carbohydrates using yeast or bacteria into alcohols, gases, or acid. Beer, miso, sourdough, kefir, kimchi, and many other delicious foods are the product of fermentation. In this course we cover the basic science behind making the funky, fermented treat sauerkraut and why it’s good for you, and then we’ll teach you how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you. This class is family friendly—parents and their children are welcome to enroll!"
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Earlier Event: August 1The Magical World of Kimchi Workshop @ Brooklyn Botanic Gardens
Later Event: August 27Boston Fermentation Festival