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Fall Ferments: Sauerkraut and Beyond!

  • 92Y 1395 Lexington Avenue New York, NY, 10128 United States (map)

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 many other delicious foods we love are the product of fermentation.

In this course we will cover the basic science behind making sauerkraut, why it’s good for you and 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!

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