intro to home fermentation

Learn fun fermentation methods from Elizabeth Vecchiarelli, food consultant, nutritionist and owner of Preserved, a Bay Area based kitchen shop focused on traditional methods of fermentation and preserving.   

This 3-hour class will provide an introduction to three healthful and approachable ferments that can easily be made at home - Kombucha (fermented tea drink), Kefir (dairy-based fermented drink) and Cultured Vegetables (sauerkraut, kimchi and cultured pickles). We will taste homemade samples and discuss the history, nutritive value and process for each traditionally fermented food. Each student will get hands-on making a batch of sauerkraut, customizing their own jar with different spices to take home and ferment. They will also receive a packet of detailed workshop notes and recipes to continue to ferment at home.