This class will be a basic introduction to the fundamentals of fermenting food and beverages. This is the “what,” “why,” and “how” of fermentation.

We will cover a brief history, the benefits and the processes of fermented items, as well as taste a variety of ferments.

Students will get hands-on experience making a vinegar, sauerkraut, kombucha or kefir and will go home with a SCOBY culture or yogurt starter.

sauerkraut2

Fermentation is one of our oldest forms of food preservation. With little more than a container, some salt or culture, and the food of your choice, you can transform foods into flavorful, nutritional powerhouses and extend your harvest (without refrigeration if necessary!) As many people return to this ancient practice, we are reconnecting with our food, bodies, and planet in ways that benefit all three. Beginning Fermentation is the “what,” “why,” and “how” of fermentation. In this class students will:

• Learn the benefits of fermentation

• Learn what basic tools are needed to ferment a variety of foods

• Receive a packet of information and recipes

• Taste a variety of fermented foods

• Receive a fermentation starter or culture to take home

 

WORKSHOP INFORMATION

Date: April 4, 9 – 12:30 pm.

Class Size: Limited to 10

Location: Our north San Antonio campus, Main Classroom.

*directions will be emailed out to all registered students.

Tuition: $35.  *There is a $5 materials fee due to the instructor at the start of the class.

How To Register:

To pay using a credit card, visit our Square store.

To pay using Paypal, visit our Meetup page.

To register with a check or money order, just send an email to:

suchil-email