Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

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 fermented veggies of all sorts, 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! 

Recipes will be sent ahead of time if you want to make it along during class! 

Looking for a kombucha mother so you can get a brew started during class? Check out Gem Cultures or Cultures for Health

Please note, that while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.