San Francisco, California
London, United Kingdom
Fermentation is an easy, delicious way to preserve food while retaining—and often improving— its nutritional value! In this class, we’ll talk about the basics of fermented edibles like sauerkraut, kimchi, yogurt, cheese, sourdough, kombucha and mead. Students will get to taste a variety of vegetable ferments and make their own kimchi to finish fermenting at home.
$25 members/ $35 non-members
Space is limited so registration is required. Please sign up for a ticket and bring cash or check payment to the class site.
About the instructor:
Aura Morris is passionate about local food, including sustainable farming, humane animal husbandry, hunting and gathering, fermenting and preserving, and wildcrafting. When she is not teaching, you can often find her at Heirloom Cafe, where she works as a manager and server, helping bring food from local farms to people in Athens. She also works with the Institute for Wild Intelligence to foster the creation of strong communities and healthy culture