From sauerkraut in Germany to kimchi in Korea, the history of fermentation is an exploration of tradition and culture.
Join Cara-Lee Langston in Preserving Now's Learning Kitchen as we get up close and personal with the microscopic organisms that many believe to be both our ancestors and allies. Learn how easy and beneficial it can be to produce your own fermented foods and beverages safely at home.
Participants will get to taste a variety of homemade fermentations – sauerkraut, apple cider vinegar, kombucha, kimchi, kefir, and more! Students will also work hands-on to make their very own jar of lacto-fermented veggies to take home.
Cost: $45 (Homestead Members save 10% with their Member Discount code)