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 kombucha, why it’s good for you, and 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! All participants will take home a starter culture!
The Hort’s Fermentation Series covers a wide range of topics to inspire New Yorkers to engage in the age-old art of fermentation. The 5-session series covers popular topics like Miso, Kombucha, Cheese, and more! Each class is $30 or sign up for the whole series ($120) and get a class free!
Please arrive 5-10 minutes early to class as we start right on time.
Special Note: The class is located in the greenhouse and classroom at Denny Farrell Riverbank State Park. You may register online or in person.
The Hort’s NYdigs program is proudly supported by The Burpee Foundation.