Did you know that you can take just about any produce you can imagine and turn it into nutritious, tangy fermented goodness using one easy technique? It’s true and we show you how in this fun, hands-on class which combines history, biology and nutrition to show you a new way to create tasty, microbiome-friendly food. You’ll leave with a concoction beautiful enough to turn into a holiday gift or take to Thanksgiving dinner.
In the first half of the workshop we’ll discuss the latest research on the human microbiome and how eating fermented foods may help. You’ll also learn about the history and nutritional benefits of fermented foods in a fun, hands-on format with lots of tasty samples. Nicole Easterday, Founder of FARMcurious will explain the science and history of lacto-fermentation and show you the process for fermenting any type of produce you can come up with. You’ll get to sample all types of fermented things like carrots with ginger, red onions with herbs, spicy kimchi and more!
In the second segment, newly-inspired attendees will have a go at combining various vegetables and herbs to create new and exciting flavor combinations to take home and ferment on their own.
Participants will leave this workshop with a recipe, a mason jar of produce to take home and ferment and the knowledge to recreate their success in the future. Perhaps you’ll even make some other people who are excited about fermentation!
Supplies Required: None but feel free to bring your own beverages, a knife if you have a favorite and an apron.
Limit: 20 people
Location: This class is held at The Sheffield Village Social Hall at 247 Marlow Drive in South Oakland near the Dutton exit of 580. It’s about 2 miles from Bart on flat ground and ample street parking is also available. A cab ride from BART is normally about $10.
Cancellation Policy: Please view our full cancellation policy here.