Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and kombucha are all examples food and drink that are the product of fermentation.
Smell, taste, discuss and make a few simple seasonal ferments. In this workshop we’ll explore and craft two delicious types of vegetable ferments that are easily made at home without any special ingredients or equipment.
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